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Mush Biscuits
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Dough can be stored in a cold place or ice box.
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
665Calories
9 gProtein
88 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein9 g
Carbohydrates88 g
Fiber4 g
Sugars0.8 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4 g
Cholesterol89 mg
Sodium625 mg
Potassium168 mg
Calcium168 mg
Iron18 mg
Magnesium29 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate154 mcg
Choline23 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 63. The excerpt below is the record exactly as published.
Mush Biscuits I Add a little salt to 1 qt boiling water, stir in 1 scant cup , white cornmeal, and boil 20 minutes. When cooled to luke- warm add V2 cup lard and 1 cup yeast sponge
Cook this with the app: pantry check, scaling, and the assistant.