Raised Rye Biscuit

Name: Raised Rye Biscuit
Ingredients: Three cups white flour; one cup rye flour; one-half cup sugar; one teaspoon salt; a pinch of soda; one teaspoon shortening; one-half yeast cake; mix altogether with lukewarm milk and water

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

2252Calories

47 gProtein

484 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories2252 kcal

Protein47 g

Carbohydrates484 g

Fiber26 g

Sugars102 g

Total Fat13 g

Saturated Fat1.1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat3.2 g

Cholesterol0 mg

Sodium2342 mg

Potassium1107 mg

Calcium118 mg

Iron22 mg

Magnesium214 mg

Phosphorus754 mg

Zinc6.8 mg

Copper1.1 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)24 mg

Folate639 mcg

Choline39 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 4. The excerpt below is the record exactly as published.

Raised Rye Biscuit* Three cups white flour, one cup rye flour, one-half cup sugar, one teaspoon salt, and a pinch of soda all sifted together; rub into this one teaspoon shortening, dissolve one-half yeast cake, and mix altogether with lukewarm milk and water

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