DROP BISCUIT

Name: DROP BISCUIT
Ingredients: Two cups flour; four level teaspoons baking powder; two tablespoons lard; one-half teaspoon salt; sweet milk enough to make a batter which will drop from spoon without spreading.

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

1173Calories

27 gProtein

199 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories1173 kcal

Protein27 g

Carbohydrates199 g

Fiber0 g

Sugars0 g

Total Fat31 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Cholesterol26 mg

Sodium3052 mg

Potassium345 mg

Calcium1092 mg

Iron16 mg

Magnesium72 mg

Phosphorus659 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate401 mcg

Choline14 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 2. The excerpt below is the record exactly as published.

DROP BISCUIT Two cups flour, four level teaspoons baking powder, two table- spoons lard, one-half teaspoon salt, sweet milk enough to make a bat- ter which will drop from spoon without spreading.

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