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Raised Biscuit
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
693Calories
28 gProtein
139 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein28 g
Carbohydrates139 g
Fiber6.7 g
Sugars0 g
Total Fat4.4 g
Saturated Fat0.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium796 mg
Potassium466 mg
Calcium42 mg
Iron9.9 mg
Magnesium59 mg
Phosphorus339 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)21 mg
Folate849 mcg
Choline7.9 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 64. The excerpt below is the record exactly as published.
Raised Biscuit. One quart of flour, % pint of new milk or warm water, ^ cup of lard and butter mixed, % cup of yeast, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.