nut-freesoy-freefish-freeshellfish-free

Dixie Biscuits

Name: Dixie Biscuits
Yield: 8 servings
Ingredients: 3 pints of flour; 2 eggs; 1 small cup of yeast; 1 cup of sweet milk; 2 tablespoons lard; 1 teaspoon of salt

From The Blue grass cook book, 1904

Serves 8

Presented as published in 1904. 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

453Calories

19 gProtein

80 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories453 kcal

Protein19 g

Carbohydrates80 g

Fiber5 g

Sugars0 g

Total Fat7.4 g

Saturated Fat1.9 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol50 mg

Sodium321 mg

Potassium323 mg

Calcium31 mg

Iron5.9 mg

Magnesium37 mg

Phosphorus245 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0.3 mcg

Vitamin C0.1 mg

Vitamin A20 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate592 mcg

Choline44 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 8. The excerpt below is the record exactly as published.

DIXIE BISCUITS Mrs. Charles Ellet CabeU 3 pints of flour, 2 eggs, 1 small cup of yeast, 1 cup of sweet milk, 2 tablespoons lard, 1 teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.