Light Biscuit
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1896Calories
125 gProtein
203 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1896 kcal
Protein125 g
Carbohydrates203 g
Fiber85 g
Sugars54 g
Total Fat89 g
Saturated Fat30 g
Monounsaturated Fat40 g
Polyunsaturated Fat7.7 g
Omega-30.2 g
Cholesterol81 mg
Sodium854 mg
Potassium3475 mg
Calcium182 mg
Iron7.1 mg
Magnesium198 mg
Phosphorus2039 mg
Zinc24 mg
Copper1.4 mg
Manganese1.1 mg
Vitamin D1.6 mcg
Vitamin C1.1 mg
Vitamin A121 mcg
Vitamin E1 mg
Vitamin K6.7 mcg
Vitamin B64.7 mg
Vitamin B120.7 mcg
Thiamin (B1)33 mg
Riboflavin (B2)12 mg
Niacin (B3)122 mg
Folate6989 mcg
Choline158 mg
Caffeine0 mg
Water667 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 10. The excerpt below is the record exactly as published.
LIGHT BISCUIT. One pint warm water, two cups yeast’ one cup mashed potatoes, one-fourth cup sugar, one-fourth cup lard
Cook this with the app: pantry check, scaling, and the assistant.