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Graham Biscuits
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
646Calories
18 gProtein
136 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein18 g
Carbohydrates136 g
Fiber2.8 g
Sugars6.7 g
Total Fat18 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol44 mg
Sodium6.9 mg
Potassium272 mg
Calcium36 mg
Iron9 mg
Magnesium45 mg
Phosphorus203 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate349 mcg
Choline9.7 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 72. The excerpt below is the record exactly as published.
rraham Biscuits — One quart water or milk, butter the size of an egg, 3 tablespoonfuls sugar, 2 tablespoonfuls baker's yeast, and a pinch of salt; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon
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