nut-freeegg-freesoy-freefish-freeshellfish-free
Potato Biscuit
From The Henderson cook book, 1914
Serves 8
Serve hot. Recipe attributed to Mrs. Zollicoffer.
Presented as published in 1914. 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
361Calories
7 gProtein
57 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories361 kcal
Protein7.4 g
Carbohydrates57 g
Fiber0 g
Sugars3.8 g
Total Fat20 g
Saturated Fat4.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.2 g
Cholesterol35 mg
Sodium61 mg
Potassium270 mg
Calcium54 mg
Iron3.7 mg
Magnesium24 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline5.3 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 36. The excerpt below is the record exactly as published.
POTATO BISCUIT. One quart flour, 1 teaspoon baking powder, 3 ounces lard as for powder biscuit, add 2-3 pint sweet potatoes steamed done, 3 ounces butter, 1 tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.