Soda or Milk Biscuit

Name: Soda or Milk Biscuit
Ingredients: a pound of sifted flour; the yolk of an egg; a teaspoonful of carbonate of soda; a teaspoonful of salt

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

1732Calories

56 gProtein

351 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1732 kcal

Protein56 g

Carbohydrates351 g

Fiber0 g

Sugars0.2 g

Total Fat11 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium3674 mg

Potassium686 mg

Calcium116 mg

Iron26 mg

Magnesium127 mg

Phosphorus589 mg

Zinc3.9 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)31 mg

Folate749 mcg

Choline147 mg

Caffeine0 mg

Water83 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.

a teaspoonf ul of saleratus ; stir in meal, to the milk, until it is as thick as buckwheat batter. Bake in squares about one inch thick. It will require half an hour in a hot oven. If it is not nice, it will be because you hâve put in too much meal, and made the batter too thick. But try again, and you will succeed. SODA OB MILK BISCUIT. To a pound of sif ted flour, put the yolk of an egg ; dis- solve a teaspoonf ul of carbonate of sod

Cook this with the app: pantry check, scaling, and the assistant.