Potato Biscuit
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Let it rise again before baking.
Presented as published in 1894. 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
2013Calories
30 gProtein
201 gCarbs
122 gFat
Full nutrition (34 nutrients)
Calories2013 kcal
Protein30 g
Carbohydrates201 g
Fiber3.1 g
Sugars70 g
Total Fat122 g
Saturated Fat46 g
Monounsaturated Fat53 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol480 mg
Sodium789 mg
Potassium931 mg
Calcium138 mg
Iron9.4 mg
Magnesium86 mg
Phosphorus430 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D5.1 mcg
Vitamin C13 mg
Vitamin A175 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate264 mcg
Choline376 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 3. The excerpt below is the record exactly as published.
Potato Biscuit. At 9 a. M.^.(if wanted for tea) dis- solve one-half yeast cake in one cup warm water, add one cup mashed potato and one cup flour and a little salt; let it rise till noon, then add one-half cup lard, one-third cup sugar, two eggs
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