vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Quick Biscuits
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Presented as published in 1882. 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
109Calories
0 gProtein
3 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein0.5 g
Carbohydrates2.7 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium119 mg
Potassium7.7 mg
Calcium69 mg
Iron0.3 mg
Magnesium1.4 mg
Phosphorus31 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.4 mcg
Choline2.5 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 98. The excerpt below is the record exactly as published.
2 tea-spoonfuls of baking powder, ^ cup of sugar, j4 tea-spoonful of salt, i table-spoonful of melted butter, 2 eggs, milk enough to make a stiff batter. DROP BISCUIT. One quart of flour, i table-spoonful of butter, and I of lard, a tea-spoonful of salt, i tea-spoonful of cream of tartar, i tea-spoonful of soda. Sift the cream of tartar with the flour dry. Rub the butter and lard very thoroughly m ; dissolve the soda in a pint of milk, and mix all thoroughly. Roll out, adding as little flour as possible. Cut with a biscuit cutter and bake 20 minutes in a quick oven. YEAST BISCUITS. Two quarts of flour, i t'^ble-spoonful of butter, 3 table-spoonfuls of sugar, one-half cup of yeast and a little salt. Mix thoroughly with a pint of scalded milk when it is nearly cold. This will seem hard, but when raised will mould easily. Mix at night and mould in the morning. Cut out and let them stand until raised again. Then bake. 290 DOMESTIC GUJDE. BAKING POWDER BISCUIT. One important point is having a hot oven, and another is to have the flour sifted, and roll the dough as soft as you can handle. Then more baking powder is needed. For each tea-cup of flour take a tea-spoonful of powder. One table- spoonful of butter is sufficient for i quart of flour. After rubbing the butter and powder into the amount of flour needed, turn in cold water (milk will do), stirring all the time till the right consist- ency is reached. Salt, and then roll lightly, and bake at once. I warrant these will prove flaky, feathery, delicious and more nutritious than bis- cuit raised with yeast. QUICK BISCUITS. Mix I quart of sweet milk with half a cup of melted butter. Stir in a pinch of salt, 2 tea- spoonfuls of baking powder, and flour enough for a stiff batter
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Cook this with the app: pantry check, scaling, and the assistant.