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Dixie Biscuit
From Delicacies, 1929
Serves 2
— Mrs. Chester Kirkpatrick.
Presented as published in 1929. 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
650Calories
18 gProtein
104 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein18 g
Carbohydrates104 g
Fiber0 g
Sugars5.9 g
Total Fat19 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol15 mg
Sodium1803 mg
Potassium355 mg
Calcium500 mg
Iron7.7 mg
Magnesium50 mg
Phosphorus380 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 32. The excerpt below is the record exactly as published.
Dixie Biscuit 2 cups unsifted flour 2 T. shortening 1 t salt 1 egg Zy2 t baking powder 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.