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Maryland Beaten Biscuit
From The Pattern cook-book, 1890
Serves 8
They should be light and crack at the edges like crackers.
Presented as published in 1890. 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
291Calories
7 gProtein
48 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat7.7 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium148 mg
Potassium85 mg
Calcium13 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline3.4 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 158. The excerpt below is the record exactly as published.
MARYLAND BEATEN BISCUIT. One quart of flour. One-quarter cupful of lard. One-half tea-spoonful salt. One cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.