vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Biscuit
From Original White House Cookbook, 1887
Serves 4
This dough can also be used in meat soups for pot-pie.
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
193Calories
8 gProtein
39 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein8 g
Carbohydrates39 g
Fiber7.4 g
Sugars0 g
Total Fat4.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium581 mg
Potassium934 mg
Calcium109 mg
Iron14 mg
Magnesium69 mg
Phosphorus147 mg
Zinc1.2 mg
Copper2 mg
Manganese3 mg
Vitamin D0.3 mcg
Vitamin C12 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate28 mcg
Choline37 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 161. The excerpt below is the record exactly as published.
POTATO BISCUIT. Boil six good-sized potatoes with their jackets on ; take them out with a skimmer, drain and squeeze with a towel to ensure being dry ; then re- move the skin, mash them perfectly free from lumps, add a tablespoon- ful of butter, one egg and a pint of sweet milk. When cool, beat in half a cup of yeast. Put in just enough flour to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.