Risen Biscuit
From The Wilson cook book, 1941
Presented as published in 1941. 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
1194Calories
35 gProtein
208 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1194 kcal
Protein35 g
Carbohydrates208 g
Fiber0 g
Sugars12 g
Total Fat25 g
Saturated Fat9.9 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol42 mg
Sodium10480 mg
Potassium709 mg
Calcium1333 mg
Iron16 mg
Magnesium101 mg
Phosphorus1837 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline50 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 17. The excerpt below is the record exactly as published.
Risen Biscuit 1 tablespoon lard 1 pt. flour 3 teaspoons Royal Baking 4 teaspoon salt Powder (level) Milk
Cook this with the app: pantry check, scaling, and the assistant.