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Quick Hot Raised Biscuit
From The home cook book, 1905
Serves 4
Bake for half to three-quarters of an hour.
Presented as published in 1905. 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
231Calories
7 gProtein
49 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein7 g
Carbohydrates49 g
Fiber0.1 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium585 mg
Potassium95 mg
Calcium13 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus74 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate113 mcg
Choline0.5 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 129. The excerpt below is the record exactly as published.
QUICK HOT RAISED BISCUIT If you wish to get hot biscuit for a meal for three or four persons and only five hours ofif, take quarter of a cake of compressed yeast and rub it into a tablespoon of sweet milk until perfectly smooth. Add this to a pint of flour, a teaspoon of salt and a tablespoon of butter
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