Drop Biscuits or Emergency Biscuits
From Student's manual in household arts, 1915
Presented as published in 1915. 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
1228Calories
31 gProtein
203 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1228 kcal
Protein31 g
Carbohydrates203 g
Fiber0 g
Sugars5.9 g
Total Fat34 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium3795 mg
Potassium527 mg
Calcium981 mg
Iron16 mg
Magnesium85 mg
Phosphorus685 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline22 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 44. The excerpt below is the record exactly as published.
Drop Biscuits or Emergency Biscuits. 2 C. flour i t. salt 3 t. baking powder 2 T. shortening t C. (?) milk
Cook this with the app: pantry check, scaling, and the assistant.