Quick Biscuit
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
1066Calories
35 gProtein
206 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1066 kcal
Protein35 g
Carbohydrates206 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium569 mg
Potassium710 mg
Calcium610 mg
Iron15 mg
Magnesium97 mg
Phosphorus617 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
Quick Biscuit. Blackberries and Cream. Coffee. Cocoa. m Baked Omelet. — Five eggs, half cup milk, quarter cup fine bread-crumbs, tablespoon- f ul melted butter ; pepper and salt to taste. Soak the crumbs in the milk ten minutes; beat the eggs very light, the whites and yolks separately; stir the soaked crumbs, the milk, the butter, and seasoning into the yolks, and mix the whites in lightly. Pour into a well-greased pudding-dish, and bake in a quick oven. Parisian .Potatoes. — From peeled and washed white potatoes scoop out httle balls with the cutter that conies for this 63 WHAT TO EAT — HOW TO SERVE IT % purpose. Boil them for five minutes, then put them in the frying-pan with two table- spoonfuls of melted butter. Stir them about until every ball is well coated with the butter, pour into a colander, and set them in the oven until brown. Sprinkle with salt and a little minced parsley before serving. Quick Biscuit. — Two cups flour, one tablespoonful mixed lard and butter, one cup milk, one heaping teaspoonful baking- powder, pinch salt
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