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Light Baking Powder Biscuit
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
203Calories
5 gProtein
37 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein5.1 g
Carbohydrates37 g
Fiber0 g
Sugars0 g
Total Fat4.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Cholesterol3.2 mg
Sodium410 mg
Potassium64 mg
Calcium74 mg
Iron2.8 mg
Magnesium13 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline1.7 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 70. The excerpt below is the record exactly as published.
Light Baking Powder Biscuit. 3 cups flour. 2 heaping teaspoons baking powder. 1 small teaspoon salt. 2 tablespoons lard. Enough milk to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.