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Spoon Biscuit
From The new practical housekeeping, 1890
Serves 3
Presented as published in 1890. 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
632Calories
6 gProtein
29 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein5.8 g
Carbohydrates29 g
Fiber0 g
Sugars18 g
Total Fat55 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat27 g
Cholesterol8.6 mg
Sodium3484 mg
Potassium128 mg
Calcium22 mg
Iron0.9 mg
Magnesium8.7 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.3 mg
Vitamin A36 mcg
Vitamin E8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate33 mcg
Choline56 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 26. The excerpt below is the record exactly as published.
one teaspoon soda and two of cream tartar (or three of baking powder), one of salt, and one tablespoon white sugar; mix alt thoroughly with the flour, run through sieve, rub in one level tablespoon of f lard or butter (or half and half), wet ^ with half pint sweet milk, roll ou board about an inch thick, cat with biscuit cutter, and bake in a quick oven fifteen minutes. If you nave not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. Spoon Biacuit- — One qubrt sour tailk or buttermilk, one tea- spoon soda, a little salt, two tablespoons melted lard, and flour enough for a stiff batter
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