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Fruit Biscuit

Name: Fruit Biscuit
Yield: 24 servings
Ingredients: 2^ pounds of flour; 3 heaping tea-spoons baking powder; % pound of lard; 1 teaspoon salt; 4 ounces granulated sugar; 2 eggs; enough new milk to make soft dough

From Kentucky receipt book, 1903

Serves 24

Presented as published in 1903. 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

283Calories

6 gProtein

41 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories283 kcal

Protein5.7 g

Carbohydrates41 g

Fiber0 g

Sugars4.7 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol24 mg

Sodium163 mg

Potassium70 mg

Calcium44 mg

Iron2.8 mg

Magnesium13 mg

Phosphorus71 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A6.7 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.2 mg

Folate78 mcg

Choline17 mg

Caffeine0 mg

Water7.8 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 62. The excerpt below is the record exactly as published.

Fruit Biscuit. Grated rind of 1 lemon, 2^ pounds of flour, 3 heaping tea- spoons baking powder, % pound of lard, 1 teaspoon salt, 4 ounces granulated sugar, 2 eggs, some citron and raisins, enough new milk to make soft dough

Cook this with the app: pantry check, scaling, and the assistant.