Home-made Biscuit
From The Memorial Hall cook book, 1919
Recipe by Mrs. Geo. Nice.
Presented as published in 1919. 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
8947Calories
251 gProtein
1796 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories8947 kcal
Protein251 g
Carbohydrates1796 g
Fiber0 g
Sugars248 g
Total Fat89 g
Saturated Fat29 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol143 mg
Sodium7412 mg
Potassium4196 mg
Calcium1586 mg
Iron113 mg
Magnesium652 mg
Phosphorus3151 mg
Zinc19 mg
Copper3.1 mg
Manganese15 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B125.3 mcg
Thiamin (B1)19 mg
Riboflavin (B2)10 mg
Niacin (B3)136 mg
Folate3210 mcg
Choline187 mg
Caffeine0 mg
Water1056 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 47. The excerpt below is the record exactly as published.
Home-made Biscuit Four quarts flour; one cup sugar; two tablespoons lard; small tablespoon salt; nutmeg to taste; one quart of scalded milk and wa- ter, or all milk. When cool enough add yeast cake
Cook this with the app: pantry check, scaling, and the assistant.