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Sour Milk Biscuit

Name: Sour Milk Biscuit
Yield: 1 servings
Ingredients: one pint of thick sour milk

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

Presented as published in 1884. 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

580Calories

15 gProtein

103 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories580 kcal

Protein15 g

Carbohydrates103 g

Fiber1.5 g

Sugars101 g

Total Fat13 g

Saturated Fat8.2 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat0.5 g

Cholesterol54 mg

Sodium541 mg

Potassium1092 mg

Calcium643 mg

Iron1.5 mg

Magnesium78 mg

Phosphorus614 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A88 mcg

Vitamin E0.2 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate24 mcg

Choline83 mg

Caffeine9.7 mg

Water352 g

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 55. The excerpt below is the record exactly as published.

Sour Milk Biscuit. These should be made the same as cream of tartar bis- cuit, using one pint of thick sour milk

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