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Risen Biscuit
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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
775Calories
31 gProtein
44 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein31 g
Carbohydrates44 g
Fiber13 g
Sugars24 g
Total Fat58 g
Saturated Fat34 g
Monounsaturated Fat17 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol155 mg
Sodium933 mg
Potassium975 mg
Calcium428 mg
Iron1.1 mg
Magnesium67 mg
Phosphorus658 mg
Zinc5.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.1 mcg
Vitamin C0.1 mg
Vitamin A472 mcg
Vitamin E1.4 mg
Vitamin K4 mcg
Vitamin B60.9 mg
Vitamin B121.9 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)20 mg
Folate1164 mcg
Choline84 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 46. The excerpt below is the record exactly as published.
Risen Biscuit. — Mix one quart milk, three-quarters of a cupful each lard or butter and yeast, two tablespoonfuls white sugar, and a teaspoonful of salt, with flour enough to make a soft dough
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