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Molded Biscuits

Name: Molded Biscuits
Yield: 12 servings
Ingredients: One quart of flour; two heaping tea- spoonfuls of baking powder; and one of salt; rub into it a scant half cupful of lard and butter, half and half; stir to a dough with enough milk to make it just too thin to roll out

From The Rural cook book, 1907

Serves 12

Delicious tea cake can be made by adding a tablespoonful of sugar and one well-beaten egg to this recipe.

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

233Calories

5 gProtein

33 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories233 kcal

Protein4.6 g

Carbohydrates33 g

Fiber0 g

Sugars0.1 g

Total Fat9.6 g

Saturated Fat5.6 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol23 mg

Sodium275 mg

Potassium61 mg

Calcium54 mg

Iron2.4 mg

Magnesium12 mg

Phosphorus64 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A76 mcg

Vitamin E0.3 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate67 mcg

Choline2.4 mg

Caffeine0 mg

Water6 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 62. The excerpt below is the record exactly as published.

Molded Biscuits. — One quart of flour, into which two heaping tea- spoonfuls of baking powder and one of salt have been sifted; rub into it a scant half cupful of lard and butter, half and half; stir to a dough with enough milk to make it just too thin to roll out

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