dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maryland Biscuit
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
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
783Calories
22 gProtein
155 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein22 g
Carbohydrates155 g
Fiber0 g
Sugars0 g
Total Fat8.4 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.6 g
Cholesterol5.2 mg
Sodium474 mg
Potassium273 mg
Calcium41 mg
Iron11 mg
Magnesium55 mg
Phosphorus217 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate321 mcg
Choline2.7 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 200. The excerpt below is the record exactly as published.
Maryland Biscuit Rub a teaspoon of salt and two tablespoons of lard into two quarts of flour and mix in a couple of cups of oold water
Cook this with the app: pantry check, scaling, and the assistant.