vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Raised Biscuit
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
790Calories
34 gProtein
147 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein34 g
Carbohydrates147 g
Fiber6.7 g
Sugars7.8 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol30 mg
Sodium856 mg
Potassium709 mg
Calcium240 mg
Iron9.9 mg
Magnesium77 mg
Phosphorus504 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D1.6 mcg
Vitamin C0.1 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2 mg
Niacin (B3)21 mg
Folate849 mcg
Choline37 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 263. The excerpt below is the record exactly as published.
RAISED BISCUIT. Heat a pint of milk to melt a heaping tablespoonful of butter, and then cool it until it is lukewarm ; beat an egg smoothly, add to it a level teaspoonful of salt, a gill of good yeast, a quart of flour
Cook this with the app: pantry check, scaling, and the assistant.