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Southern Beaten Biscuit

Name: Southern Beaten Biscuit
Yield: 24 servings
Ingredients: two pounds of flour; two ounces of lard; a little salt; mix with milk to a medium firm dough; add the baking powder

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 24

Keep the dough moist during resting to prevent drying out.

Presented as published in 1907. 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

166Calories

4 gProtein

30 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein4.5 g

Carbohydrates30 g

Fiber0 g

Sugars0.5 g

Total Fat3.2 g

Saturated Fat1.1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol3.5 mg

Sodium163 mg

Potassium67 mg

Calcium54 mg

Iron2.2 mg

Magnesium11 mg

Phosphorus64 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A3.2 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate60 mcg

Choline3 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 147. The excerpt below is the record exactly as published.

SOUTHERN BEATEN BISCUIT. salt and lard; let cool a little, then add the milk and eggs; mix well together and, last, add the baking powder. (If sour milk is used, Take two pounds of flour, two ounces of lard, leave out the baking powder, and add three a little salt

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