Potato Biscuit
From Foods that will win the war, 1918
(If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)
Presented as published in 1918. 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
24 gProtein
135 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein24 g
Carbohydrates135 g
Fiber17 g
Sugars3.1 g
Total Fat4.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol4.2 mg
Sodium4857 mg
Potassium1115 mg
Calcium1148 mg
Iron7.6 mg
Magnesium221 mg
Phosphorus943 mg
Zinc4.8 mg
Copper0.9 mg
Manganese4.9 mg
Vitamin D0.4 mcg
Vitamin C13 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate68 mcg
Choline28 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 9. The excerpt below is the record exactly as published.
POTATO BISCUIT 1 cup mashed lightly packed4 teaspoons baking powder potato 1 teaspoon salt 2 tablespoons fat About 4 cup milk or water in 1 cup whole wheat flour
Cook this with the app: pantry check, scaling, and the assistant.