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Maryland Biscuit
From The New century cook book, 1899
Serves 12
Presented as published in 1899. 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
317Calories
5 gProtein
32 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories317 kcal
Protein4.6 g
Carbohydrates32 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat7.1 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2 g
Cholesterol17 mg
Sodium195 mg
Potassium57 mg
Calcium8.1 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline9 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The New century cook book (1899), page 9. The excerpt below is the record exactly as published.
Maryland Biscuit. One quart of sifted flour, one teacup of lard, one teaspoon- ful of salt, mix with water enough to make a soft dough; pick the dough until it snaps, when it will be light; pinch off pieces the size of a large walnut, mould with your hands into round biscuits, stick with a fork and bake. Mrs. I. N.'Danforth. 20 New Century Cook Book Egg Biscuit. One pint milk and one-half cup sugar, three-fourths cup of butter, a pinch of soda, scalded together, add one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.