Maryland Biscuits
From Colonial recipes, from old Virginia and Maryland manors, 1907
Avoid using wood for mixing.
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
7026Calories
148 gProtein
1052 gCarbs
247 gFat
Full nutrition (33 nutrients)
Calories7026 kcal
Protein148 g
Carbohydrates1052 g
Fiber0 g
Sugars0 g
Total Fat247 g
Saturated Fat89 g
Monounsaturated Fat102 g
Polyunsaturated Fat25 g
Cholesterol215 mg
Sodium27 mg
Potassium1851 mg
Calcium259 mg
Iron76 mg
Magnesium363 mg
Phosphorus1470 mg
Zinc10 mg
Copper2.1 mg
Manganese10 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)13 mg
Riboflavin (B2)6 mg
Niacin (B3)92 mg
Folate2177 mcg
Choline113 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 23. The excerpt below is the record exactly as published.
MARYLAND BISCUITS {Weld on) Three pounds flour, | pound lard, 1 small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.