Gluten Biscuit

Name: Gluten Biscuit
Ingredients: 4 cups strong white bread flour; il/3 cups cold water

From Science of food & cookery, 1921

Use level measurements for all ingredients.

Presented as published in 1921. 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

1821Calories

72 gProtein

365 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1821 kcal

Protein72 g

Carbohydrates365 g

Fiber0 g

Sugars0 g

Total Fat8.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium28 mg

Potassium637 mg

Calcium105 mg

Iron28 mg

Magnesium183 mg

Phosphorus622 mg

Zinc5.3 mg

Copper1 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)33 mg

Folate727 mcg

Choline0 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 62. The excerpt below is the record exactly as published.

GLUTEN BISCUIT 4 cups strong white bread flour il/3 cups cold water

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