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Raised Bread and Biscuits
From Boston Cooking-School cook book, 1896
Serves 4
Makes 12 to 18 biscuits.
Presented as published in 1896. 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
179Calories
7 gProtein
33 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein6.7 g
Carbohydrates33 g
Fiber1.1 g
Sugars7.2 g
Total Fat5.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium618 mg
Potassium322 mg
Calcium93 mg
Iron2.2 mg
Magnesium28 mg
Phosphorus140 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C9.6 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate116 mcg
Choline17 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 35. The excerpt below is the record exactly as published.
RAISED BREAD AND BISCUITS 83 Add squash, sugar, salt, and butter to milk. When lukewarm, add dissolved yeast cake and flour
Cook this with the app: pantry check, scaling, and the assistant.