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Sweet Milk Biscuit
From How we cook in Tennessee .., 1906
Serves 8
— Mrs. M. I. Best.
Presented as published in 1906. 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
238Calories
7 gProtein
49 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein6.9 g
Carbohydrates49 g
Fiber0 g
Sugars0.2 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.2 mg
Sodium2.8 mg
Potassium191 mg
Calcium16 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0.8 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 71. The excerpt below is the record exactly as published.
one teaspoonful of baking pow- der, and last two tablespoonfuls of cleaned currants dredged with flour. Roll out, cut into rounds or make in a loaf, and bake in a moderate oven. Eat hot with butter. Biscuits. — Into a quart of sifted Dainty flour put two heaping teaspoonfuls of baking powder and a pinch of salt; mix to- gether while dry, then rub into it a piece of lard a little larger than an egg; mix with cold sweet milk; roll thin; cut with a tin cutter, and bake to a light brown in a hot oven; send to the table immediately. Sweet Milk Biscuit.— To one quart of Dainty flour add one- half teaspoonful of soda and one teaspoonful of cream tartar 124 HOW WE COOK IN TENNESSEE. and sift five times; one teaspoonfnl of bntter and one of lard; moisten with sweet milk
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