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Rye Biscuit
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
815Calories
17 gProtein
156 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein17 g
Carbohydrates156 g
Fiber18 g
Sugars43 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Cholesterol13 mg
Sodium4399 mg
Potassium1370 mg
Calcium149 mg
Iron6.5 mg
Magnesium229 mg
Phosphorus361 mg
Zinc3.5 mg
Copper0.8 mg
Manganese4.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K9 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate52 mcg
Choline46 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Rye Biscuit Three cups rye meal, two cups sour milk, third of a cup molasses, two tablespoons of lard, two tablespoons baking soda, a little salt
Cook this with the app: pantry check, scaling, and the assistant.