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Sour-Cream Biscuit
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Sour milk may be used instead of cream.
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
817Calories
23 gProtein
138 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories817 kcal
Protein23 g
Carbohydrates138 g
Fiber0 g
Sugars4 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.2 g
Cholesterol50 mg
Sodium1878 mg
Potassium459 mg
Calcium210 mg
Iron9.4 mg
Magnesium61 mg
Phosphorus330 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate272 mcg
Choline12 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 263. The excerpt below is the record exactly as published.
SOUR-CREAM BISCUIT. Sift together a quart of flour, a level teaspoonful of salt and two of baking-soda
Cook this with the app: pantry check, scaling, and the assistant.