Quaker Biscuit
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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
3040Calories
74 gProtein
645 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories3040 kcal
Protein74 g
Carbohydrates645 g
Fiber13 g
Sugars125 g
Total Fat22 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium4648 mg
Potassium3533 mg
Calcium780 mg
Iron72 mg
Magnesium793 mg
Phosphorus1049 mg
Zinc7.3 mg
Copper1.9 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)5.9 mg
Riboflavin (B2)3 mg
Niacin (B3)44 mg
Folate958 mcg
Choline34 mg
Caffeine0 mg
Water478 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 4. The excerpt below is the record exactly as published.
Quaker Biscuit. Scald one cupful Quaker rolled oats with one pint bDiling water, and let it stand one hour; add one-half tablespoon shortening, a scant half cup molasses, one-half tablespoon salt, one-half yeast cake, dissolved in one-third cup lukewarm water, one quart flour
Cook this with the app: pantry check, scaling, and the assistant.