vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Biscuit
From Boston Cooking-School cook book, 1896
Serves 10
Makes 30 to 36 biscuits.
Presented as published in 1896. 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
394Calories
10 gProtein
55 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein10 g
Carbohydrates55 g
Fiber0 g
Sugars6.2 g
Total Fat15 g
Saturated Fat3.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol2.9 mg
Sodium361 mg
Potassium122 mg
Calcium42 mg
Iron3.5 mg
Magnesium20 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A7.8 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline4.3 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 35. The excerpt below is the record exactly as published.
POTATO BISCUIT 34 cup shortening 1 yeast cake dissolved in Y cup sugar 4% cup lukewarm water 1 cup hot riced potatoes 2 egg yolks, beaten 1% teaspoons salt 2 egg whites, beaten 1 cup milk Flour (51% cups)
Cook this with the app: pantry check, scaling, and the assistant.