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Potato Biscuit
From Temperance cook book, 1887
Serves 3
If rightly made, they are delicious.
Presented as published in 1887. 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
239Calories
5 gProtein
25 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein5.3 g
Carbohydrates25 g
Fiber4.1 g
Sugars10 g
Total Fat14 g
Saturated Fat4.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol13 mg
Sodium2635 mg
Potassium354 mg
Calcium38 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus114 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate201 mcg
Choline18 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 68. The excerpt below is the record exactly as published.
POTATO BISCUIT, Two teacupfuls of mashed potatoes, one pint of sweet milk, one teacupful of yeast, one teacupful of shortening, half lard and half butter, one tablespoonful of salt, and two of white sugar
Cook this with the app: pantry check, scaling, and the assistant.