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Graham Biscuits
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
648Calories
19 gProtein
110 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein19 g
Carbohydrates110 g
Fiber0.8 g
Sugars12 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol28 mg
Sodium2498 mg
Potassium852 mg
Calcium251 mg
Iron7 mg
Magnesium55 mg
Phosphorus320 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.4 mg
Folate204 mcg
Choline39 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 119. The excerpt below is the record exactly as published.
GRAHAM BISCUITS. Mrs. A. W. D. Three cups of Graham flour, one of wheat flour, one egg, butter the size of an egg, one tablespoon of sugar, two of cream tartar, one of soda ; salt and milk to mix. 298 THE HOME COOK BOOK. GEAHAM BISCUITS. M. One quart of Graham flour, three and one-half heaping teaspoons of baking powder, one teaspoon of salt, one of butter ; make into soft dough with milk. GEAHAM BISCUITS. Mrs. Phelps. Three cups of Graham flour, one cup white flour, three cups milk, two tablespoons lard, one heaping tablespoon white sugar, one saltspoon of salt, one teaspoon of soda, two teaspoons of cream tartar
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