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Fine Baking Powder Biscuits
From Superior cook book, 1905
Serves 10
Presented as published in 1905. 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
357Calories
5 gProtein
31 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein5.3 g
Carbohydrates31 g
Fiber0 g
Sugars1.8 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol25 mg
Sodium483 mg
Potassium106 mg
Calcium183 mg
Iron2.4 mg
Magnesium15 mg
Phosphorus126 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate60 mcg
Choline17 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 46. The excerpt below is the record exactly as published.
Fine Baking Powder Biscuits. Three cups of Dnusmaivs Best Palrnt Ih.ur, 1 cup of lard, f tc^ispoons of bak- ing powder, 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.