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Potato Biscuit
From The new Annie Dennis cook book, 1905
Serves 5
They should be eaten hot, with butter.
Presented as published in 1905. 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
638Calories
17 gProtein
123 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein17 g
Carbohydrates123 g
Fiber1.9 g
Sugars13 g
Total Fat8.8 g
Saturated Fat2.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.7 g
Cholesterol10 mg
Sodium59 mg
Potassium1342 mg
Calcium121 mg
Iron7 mg
Magnesium82 mg
Phosphorus258 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0.8 mcg
Vitamin C41 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate176 mcg
Choline20 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 42. The excerpt below is the record exactly as published.
Potato Biscuit Wash and boil six small sweet potatoes with peeling on. When soft, take them out, peel and mash through a coarse sieve. Sift one quart of flour, and with it one level teaspoonful of soda; add one pint of the potato (to which has been added a heaping teaspoonful of sugar), one kitchenspoonful of lard, salt and buttermilk to make a rather stiff dough
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