dairy-freenut-freesoy-freefish-freeshellfish-free
Martha Washington Biscuits
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
581Calories
17 gProtein
104 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein17 g
Carbohydrates104 g
Fiber0 g
Sugars6.4 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol99 mg
Sodium1457 mg
Potassium207 mg
Calcium173 mg
Iron7.7 mg
Magnesium38 mg
Phosphorus233 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate212 mcg
Choline77 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 62. The excerpt below is the record exactly as published.
Martha Washington Biscuits. — Sift one pint of flour with one table- spoonful of sugar, one teaspoonful each of baking powder and salt. Rub into it one tablespoonful of lard. Mix with one well-beaten egg and one rupful of water
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