Drop Biscuit
From The universal cookery book, 1887
Presented as published in 1887. 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
2873Calories
55 gProtein
404 gCarbs
116 gFat
Full nutrition (33 nutrients)
Calories2873 kcal
Protein55 g
Carbohydrates404 g
Fiber0 g
Sugars13 g
Total Fat116 g
Saturated Fat43 g
Monounsaturated Fat49 g
Polyunsaturated Fat12 g
Cholesterol103 mg
Sodium1421 mg
Potassium685 mg
Calcium878 mg
Iron30 mg
Magnesium138 mg
Phosphorus833 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline54 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 60. The excerpt below is the record exactly as published.
Drop Biscuit. One quart of flour, three teaspoonfuls of baking- powder, tablespoonful of sugar, half a teacup of lard
Cook this with the app: pantry check, scaling, and the assistant.