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Drop Biscuit
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
754Calories
24 gProtein
138 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein24 g
Carbohydrates138 g
Fiber0 g
Sugars7.8 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol34 mg
Sodium844 mg
Potassium740 mg
Calcium233 mg
Iron9.5 mg
Magnesium64 mg
Phosphorus346 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate268 mcg
Choline31 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 98. The excerpt below is the record exactly as published.
DROP BISCUIT. One quart of flour, i table-spoonful of butter, and I of lard, a tea-spoonful of salt, i tea-spoonful of cream of tartar, i tea-spoonful of soda. Sift the cream of tartar with the flour dry. Rub the butter and lard very thoroughly m ; dissolve the soda in a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.