Milk Biscuit

Name: Milk Biscuit
Ingredients: One quart of flour (sifted); 14 teaspoon salt; 2 teaspoons baking powder; 5 full tablespoons Wesson Oil; milk 0 make a very oft atieh (about 144 cups)

From The Raleigh cook book, 1907

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

2060Calories

67 gProtein

407 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories2060 kcal

Protein67 g

Carbohydrates407 g

Fiber0 g

Sugars18 g

Total Fat19 g

Saturated Fat11 g

Monounsaturated Fat45 g

Polyunsaturated Fat18 g

Omega-35.1 g

Cholesterol44 mg

Sodium2256 mg

Potassium1232 mg

Calcium1067 mg

Iron29 mg

Magnesium180 mg

Phosphorus1105 mg

Zinc5.2 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E12 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)2.7 mg

Niacin (B3)34 mg

Folate803 mcg

Choline65 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 48. The excerpt below is the record exactly as published.

MILK BISCUIT: One quart of flour (sifted), 14 teaspoon salt, 2 teaspoons - ing powder, 5 full tablespoons Wesson Oil, and “milk 0 make a very oft atieh (about 144 cups)

Cook this with the app: pantry check, scaling, and the assistant.