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Raised Biscuit

Name: Raised Biscuit
Yield: 3 servings
Ingredients: One quart sifted flour; one pint warm milk; one tablespoonful of butter; one teaspoonful of salt; one-half cake of yeast; one tablespoonful of sugar

From Kirmess cook book, 1907

Serves 3

Presented as published in 1907. 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

642Calories

20 gProtein

135 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories642 kcal

Protein20 g

Carbohydrates135 g

Fiber1.1 g

Sugars4.2 g

Total Fat6.5 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Cholesterol10 mg

Sodium784 mg

Potassium268 mg

Calcium34 mg

Iron9.5 mg

Magnesium47 mg

Phosphorus208 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate365 mcg

Choline1.3 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 143. The excerpt below is the record exactly as published.

RAISED BISCUIT. Mrs, C. W. Cropper, One quart sifted flour, one pint warm milk, one tablespoonful of butter, one teaspoonful of salt, one- half cake of yeast, one tablespoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.