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Jumbled Biscuits

Name: Jumbled Biscuits
Yield: 6 servings
Ingredients: Two and one-half cups flour; two teaspoons baking powder; one tablespoon butter; a little salt; add milk enough to make a thin batter

From The New century cook book, 1899

Serves 6

Presented as published in 1899. 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

195Calories

6 gProtein

41 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories195 kcal

Protein5.8 g

Carbohydrates41 g

Fiber0 g

Sugars0.2 g

Total Fat2.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol5.7 mg

Sodium1776 mg

Potassium78 mg

Calcium103 mg

Iron3.1 mg

Magnesium15 mg

Phosphorus93 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate84 mcg

Choline0.7 mg

Caffeine0 mg

Water9.3 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 10. The excerpt below is the record exactly as published.

Jumbled Biscuits. Two and one-half cups flour, two teaspoons baking powder, one tablespoon butter, a little salt. Mix well, then add milk enough to make a thin batter

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