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Maryland Biscuit, Vo. 2
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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
269Calories
8 gProtein
49 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein7.6 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat1.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol26 mg
Sodium1223 mg
Potassium94 mg
Calcium16 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate103 mcg
Choline20 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 71. The excerpt below is the record exactly as published.
Maryland Biscuit, Vo. 2. Two pints of flour, two tablespoons of lard rubbed through it, a little salt and one egg ) rub all well together, mix with cold milk into a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.