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Sour Milk Biscuits
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Sufficient to make twelve biscuits.
Presented as published in 1913. 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
328Calories
7 gProtein
48 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1132 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 59. The excerpt below is the record exactly as published.
Sour Milk Biscuits (Kate B. Vaughn) 2 cupfuls flour 1 teaspoonful salt 3 tablespoonfuls Crisco 1% teaspoonful baking soda 1 cupful sour milk
Cook this with the app: pantry check, scaling, and the assistant.