Emergency Biscuit
From Principles of food preparation, 1914
The dough should be moist and spongy.
Presented as published in 1914. 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
1309Calories
32 gProtein
223 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories1309 kcal
Protein32 g
Carbohydrates223 g
Fiber1.2 g
Sugars0.9 g
Total Fat34 g
Saturated Fat9 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.4 g
Cholesterol26 mg
Sodium3242 mg
Potassium402 mg
Calcium1138 mg
Iron18 mg
Magnesium81 mg
Phosphorus712 mg
Zinc2.2 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)19 mg
Folate454 mcg
Choline42 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 68. The excerpt below is the record exactly as published.
Emergency Biscuit As its name implies, the emergency biscuit can be made in a time of stress, or under difficulties. It does not call for the use of a molding board, a rolling pin, or a 154 FLOUR MIXTURES AND LEAVENS: DOUGHS 155 biscuit cutter. It takes less time to mix than any other batter or dough, its appearance is novel, and its flavor is good. Ingredients. Two cups of flour, four teaspoonfuls of baking powder, one-half teaspoonful of salt, two to four tablespoonfuls of butter, fresh lard, or other shortening. Two-thirds of a cup of liquid are required. This may be milk, water, or a mixture of both. Or in case of need it may be egg beaten in water,
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