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Delaware Biscuit
From The Cook County cook book, 1912
Serves 6
These biscuits are elegant for lunch with chicken salad. Mrs. C. C. Cleveland, Bartlett, IL
Presented as published in 1912. 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
299Calories
8 gProtein
59 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein8.3 g
Carbohydrates59 g
Fiber0.1 g
Sugars0 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol2.2 mg
Sodium2.8 mg
Potassium105 mg
Calcium15 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate127 mcg
Choline1.3 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 59. The excerpt below is the record exactly as published.
DELAWARE BISCUIT.— To every lb. of flour add ly^ oz. of lard, y^ teaspoon yeast powder, pinch of salt and 6 oz. of cold water
Cook this with the app: pantry check, scaling, and the assistant.