Rich Soda Biscuit with Cream of Tartar
From La cuisine creole, 1885
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
1957Calories
55 gProtein
394 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1957 kcal
Protein55 g
Carbohydrates394 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium24 mg
Potassium2298 mg
Calcium106 mg
Iron29 mg
Magnesium137 mg
Phosphorus545 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline2.5 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.
BICH SODA BISCUIT WITH CBBAM OF TABTAB. To each quart of flour add two teaspoonfuls of cream of tartar sifted through it. Put in a tablespoonful of lard or butter; dissolve a tablespoonful of soda in a cup of water,pour it on the flour ; mix with milk, or milk and LA CUI8INE CREOLE. 129 water, to a soft dough, roU out on the floured biscuit board, eut with the biscuit cutter, and bake quickly. Add a little sait. A NICE WAY TO MAKB YBAST POWDEE BISCUIT. Take a quart of flour — 'Which is about the quantity re- quired by an ordinary f amily of six persons ; sif t one pint of the floup in a tin basin, and sift into it two heaping spoonf uls of yeast or baking powder. Add to the flour a tablespoonf ul of lard ; put this also in the basin and make, with a little sait
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.