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Milk Biscuits
From The Cook County cook book, 1912
Serves 1
Mrs. C. Buttercup, Bensen, IL
Presented as published in 1912. 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
594Calories
18 gProtein
105 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein18 g
Carbohydrates105 g
Fiber0 g
Sugars5.9 g
Total Fat12 g
Saturated Fat3.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol15 mg
Sodium1573 mg
Potassium355 mg
Calcium696 mg
Iron8 mg
Magnesium50 mg
Phosphorus453 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 59. The excerpt below is the record exactly as published.
MILK BISCUITS.— Sift 1 cup of flour, 2 teaspoons baking powder, and J4 teaspoon salt. Add ys cup milk, mixing gradually with a knife to a soft dough. Ij^ teaspoons shortening
Cook this with the app: pantry check, scaling, and the assistant.