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Sweet Cream Biscuit
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
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
151Calories
4 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein3.7 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium314 mg
Potassium60 mg
Calcium181 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus107 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 59. The excerpt below is the record exactly as published.
SWEET CREAM BISCUIT. Sift two cups of pastry flour and four level tea- spoons of baking powde
Cook this with the app: pantry check, scaling, and the assistant.