Spoon Biscuit
From The junior cook book, 1920
Easier for junior cooks to make.
Presented as published in 1920. 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
2140Calories
49 gProtein
305 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories2140 kcal
Protein49 g
Carbohydrates305 g
Fiber0 g
Sugars12 g
Total Fat81 g
Saturated Fat13 g
Monounsaturated Fat20 g
Polyunsaturated Fat37 g
Omega-30.8 g
Cholesterol29 mg
Sodium3374 mg
Potassium879 mg
Calcium894 mg
Iron22 mg
Magnesium132 mg
Phosphorus847 mg
Zinc3.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E9.8 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2 mg
Niacin (B3)26 mg
Folate602 mcg
Choline44 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 11. The excerpt below is the record exactly as published.
SPOON BISCUIT Put 3 cupsful of (lour, II teaspoonsful of bakiTi^ powder, 1 U'Mspooiirul of salt into a Hour sifter and sift twice. Tliis is done by siftin;i; onto a plate, then, with the flour scoof), puttinjj^ tlie flour mixture back info the sifter and sifting' a^ain onto the same plate. Measure .'> tahlespoonsful of lard or cookini^ oil aad put with (lour inixtiii'c. Willi the (iii;j:er tips work the fat into the (lour till ilu^ whole mass looks ''crumbly." Wash hands and ^et out mullin tins. Grease muf(in tins for IS rin^s. It* the tins arc very large 12 may b(^ enough, but a largo number of small biscuits are v(!ry nice. Measure out 1 cupful of milk
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Cook this with the app: pantry check, scaling, and the assistant.