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Crisp Biscuits
From Virginia Cookery-book, 1884
Serves 8
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
243Calories
8 gProtein
49 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein7.9 g
Carbohydrates49 g
Fiber0 g
Sugars0.4 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol24 mg
Sodium1226 mg
Potassium106 mg
Calcium26 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate103 mcg
Choline20 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 143. The excerpt below is the record exactly as published.
Crisp Biscuits. Knead well into a stiff dough a light quart of flour, the yolk of an egg^ and half a gill of milk ; add a very little salt
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