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Dropped Biscuit
From Miss Parloa's kitchen companion, 1887
Serves 3
If cream is plentiful, omit the butter and use a gill of cream instead.
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
717Calories
24 gProtein
139 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein24 g
Carbohydrates139 g
Fiber0 g
Sugars9.2 g
Total Fat15 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol40 mg
Sodium1314 mg
Potassium474 mg
Calcium494 mg
Iron9.9 mg
Magnesium65 mg
Phosphorus443 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.6 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
Choline29 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 422. The excerpt below is the record exactly as published.
Dropped Biscuit. For six people use one quart of flour, one pint of milk, one teaspoonful of sugar, one of salt, three of baking- powder, and two table-spoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.