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Drop Biscuit
From The new Kentucky home cook book, 1884
Serves 8
Recipe by Mrs. Peale, Carlisle, Ky.
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
245Calories
7 gProtein
49 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol1.6 mg
Sodium119 mg
Potassium85 mg
Calcium77 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0.8 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 72. The excerpt below is the record exactly as published.
DROP BISCUIT. Take one quart of flour, one table-spoonful of lard, two heaping tea-spoonfuls of baking-powder well mixed in the flour, a little salt, a little over half a pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.