Emergency Biscuits
From The practical cookbook, 1917
Use more milk if batter is very thick.
Presented as published in 1917. 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
1073Calories
35 gProtein
210 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1073 kcal
Protein35 g
Carbohydrates210 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium3145 mg
Potassium710 mg
Calcium1391 mg
Iron16 mg
Magnesium101 mg
Phosphorus906 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 21. The excerpt below is the record exactly as published.
Emergency biscuits . . . 2 C. 4 tsp. ttsp. — itb. 1 c.
Cook this with the app: pantry check, scaling, and the assistant.