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Potato Biscuit
From The New century cook book, 1899
Serves 10
Presented as published in 1899. 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
336Calories
6 gProtein
19 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein6.4 g
Carbohydrates19 g
Fiber2.9 g
Sugars11 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol101 mg
Sodium169 mg
Potassium224 mg
Calcium29 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus115 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A56 mcg
Vitamin E0.5 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate187 mcg
Choline79 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 9. The excerpt below is the record exactly as published.
Potato Biscuit. Two cups of mashed potatoes, one-half cup of yeast, let raise, then add one cup of lard, one-half cup of sugar, four eggs
Cook this with the app: pantry check, scaling, and the assistant.