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Soda Biscuits
From The new home cook book, 1896
Serves 12
To use cream tartar and soda, take the same proportions without the baking powder, using instead two heaping teaspoons cream tartar and one of soda.
Presented as published in 1896. 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
163Calories
5 gProtein
33 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium235 mg
Potassium57 mg
Calcium84 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new home cook book (1896), page 119. The excerpt below is the record exactly as published.
SODA BISCUITS. M. To each quart of flour add one tablespoon of shorten- ing, one-half teaspoon of salt, and three and a half heap- ing teaspoons of Price's Cream Baking Powde
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