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Graham Biscuit
From The new Kentucky home cook book, 1884
Serves 8
Recipe by Mrs. Jones, Escuampia Springs.
Presented as published in 1884. 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
248Calories
7 gProtein
52 gCarbs
3 gFat
Full nutrition (25 nutrients)
Calories248 kcal
Protein6.9 g
Carbohydrates52 g
Sugars3.1 g
Total Fat2.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Cholesterol5.6 mg
Sodium3 mg
Potassium90 mg
Calcium16 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Water8.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 73. The excerpt below is the record exactly as published.
GRAHAM BISCUIT. Take one quart of Graham flour, one tea-cupful of sugar, sour cream enough to make a soft dough, one tea-spoonful soda, one table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.