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Dixie Biscuit
From The household (of the Detroit free press), 1886
Serves 12
Presented as published in 1886. 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
302Calories
13 gProtein
55 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein13 g
Carbohydrates55 g
Fiber3.3 g
Sugars1 g
Total Fat4.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol4.6 mg
Sodium15 mg
Potassium234 mg
Calcium41 mg
Iron3.8 mg
Magnesium26 mg
Phosphorus167 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.2 mg
Folate391 mcg
Choline8.7 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 337. The excerpt below is the record exactly as published.
DIXIE BISCUIT. Three pints of flour, two eggs, two tablespoonfuls of lard, one small cup of yeast, one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.