Potato Biscuit
From Keep the war foods cooking, 1918
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
1477Calories
40 gProtein
249 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1477 kcal
Protein40 g
Carbohydrates249 g
Fiber4.8 g
Sugars14 g
Total Fat38 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium4325 mg
Potassium1666 mg
Calcium1419 mg
Iron18 mg
Magnesium153 mg
Phosphorus1034 mg
Zinc3.5 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D2.3 mcg
Vitamin C44 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate435 mcg
Choline71 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 4. The excerpt below is the record exactly as published.
POTATO BISCUIT. 2 cups flour (1 barley and 1 1 teaspoon salt. white). 2 tablespoons shortening. il cup potato. 1 cup milk. 4 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.