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Lunch Biscuit
From The Cook County cook book, 1912
Serves 3
Mrs. Frank Ferguson, Franklin, 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
849Calories
25 gProtein
169 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories849 kcal
Protein25 g
Carbohydrates169 g
Fiber0 g
Sugars37 g
Total Fat16 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol155 mg
Sodium85 mg
Potassium949 mg
Calcium155 mg
Iron10 mg
Magnesium60 mg
Phosphorus333 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C8.4 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline112 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 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.
LUNCH BISCUIT — Sift together 4 cups flour, 1 teaspoon soda, 2 teaspoons cream tartar, and add 2 tablespoons currants, 1 cup milk. Mix 54 cup sugar, 2 tablespoons butter to a cream; add 2 beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.