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Hot Roll Biscuits

Name: Hot Roll Biscuits
Yield: 10 servings
Ingredients: 6 cups flour; 3 teaspoons baking powder; 2 tablespoons lard or butter; 2 pinches of salt; 1 cup of white sugar; 1 o.^^, beaten well

From The Cook County cook book, 1912

Serves 10

Mrs. Ernest P. Dean, Glen View, IL

Presented as published in 1912. 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

381Calories

8 gProtein

80 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories381 kcal

Protein8.5 g

Carbohydrates80 g

Fiber0.1 g

Sugars20 g

Total Fat3.5 g

Saturated Fat1.4 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol7.2 mg

Sodium154 mg

Potassium107 mg

Calcium96 mg

Iron4.5 mg

Magnesium21 mg

Phosphorus114 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.2 mg

Folate123 mcg

Choline2.9 mg

Caffeine0 mg

Water8.9 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 59. The excerpt below is the record exactly as published.

HOT ROLL BISCUITS.— Mix well 6 cups flour, 3 teaspoons baking powder, 2 tablespoons lard or butter, 2 pinches of salt; make a soft dough and roll out thin and spread with this filling; 1 cup of white sugar, 1 o.^^, beaten well

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