Southern Biscuit

Name: Southern Biscuit
Ingredients: a quart of flour; one large tablespoonful of lard; a little salt; new milk, or cold water

From The Elm City cook book, 1896

Presented as published in 1896. 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

2105Calories

63 gProtein

399 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories2105 kcal

Protein63 g

Carbohydrates399 g

Fiber0 g

Sugars12 g

Total Fat29 g

Saturated Fat9.9 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol42 mg

Sodium103 mg

Potassium1048 mg

Calcium395 mg

Iron28 mg

Magnesium163 mg

Phosphorus788 mg

Zinc4.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.6 mg

Niacin (B3)34 mg

Folate803 mcg

Choline50 mg

Caffeine0 mg

Water264 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 3. The excerpt below is the record exactly as published.

SOUTHERN BISCUIT. Rub one large tablespoonful of lard and a little salt into a quart of flour, wet the whole with new milk, or cold water

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