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Quick Lunch Biscuit
From The Henderson cook book, 1914
Serves 1
Makes 1 dozen and takes about 1 hour.
Presented as published in 1914. 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
629Calories
28 gProtein
117 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein28 g
Carbohydrates117 g
Fiber6.7 g
Sugars10 g
Total Fat11 g
Saturated Fat2.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium645 mg
Potassium593 mg
Calcium182 mg
Iron7.6 mg
Magnesium62 mg
Phosphorus419 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)19 mg
Folate786 mcg
Choline30 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 35. The excerpt below is the record exactly as published.
QUICK LUNCH BISCUIT. One cake Eleischmann's yeast, y2 cup milk, 1 rounded cup of sifted flour, 1 teaspoon sugar, 14 level teaspoon salt, 1 teaspoon butter
Cook this with the app: pantry check, scaling, and the assistant.