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Puff Biscuit

Name: Puff Biscuit
Yield: 2 servings
Ingredients: One and one-half pts. flour; 3 teaspoonfuls baking-powder; 1 teaspoonful salt; 1 tablespoonful lard; 1% cups milk

From The white ribbon cook book, 1894

Serves 2

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

863Calories

26 gProtein

156 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories863 kcal

Protein26 g

Carbohydrates156 g

Fiber0 g

Sugars8.8 g

Total Fat15 g

Saturated Fat6.1 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol28 mg

Sodium1945 mg

Potassium532 mg

Calcium653 mg

Iron11 mg

Magnesium74 mg

Phosphorus533 mg

Zinc2.1 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate301 mcg

Choline36 mg

Caffeine0 mg

Water180 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 73. The excerpt below is the record exactly as published.

Puff Biscuit — One and one-half pts. flour, 3 teaspoonfuls baking-powder and 1 teaspoonful salt, 1 tablespoonful lard, 1% cups milk

Cook this with the app: pantry check, scaling, and the assistant.