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Sweet Potato Biscuit

From The Williamston cook book, 1950

Catherine York.

Presented as published in 1950. 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

717Calories
21 gProtein
145 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein21 g
Carbohydrates145 g
Fiber0 g
Sugars19 g
Total Fat6.6 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium4959 mg
Potassium1449 mg
Calcium1008 mg
Iron9.4 mg
Magnesium95 mg
Phosphorus632 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C33 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water299 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 4. The excerpt below is the record exactly as published.

1 tsp. salt 4 tbsp. shortening : a ne powder 2/3 cups milk (about) Cut shortening into sifted dry ingredients. Add liquid to make a soft dough. Roll lightly or pat into a sheet about % to 1 inch thick, cut into rounds and place on greased baking sheet. Bake in a hot oven 450 degrees for 12-15 mins. Cheese Biscuits—Add % cup grated cheese with shortening to Bak- ing Powder Biscuit recipe or sprinkle on top of Baking Powder Biscuits. Fruit or Nut Biscuits—Add %4 cups currants, raisins, chopped figs, preserved ginger, candied cherries or nuts, to Baking Powder Biscuit recipe before adding liquid. Tops of biscuits may be sprinkled with brown sugar and cinnamon or nutmeg. Orange Biscuits—Dip sugar cubes in orange juice, moistening thor- oughly. Place 1 on each Baking Powder Biscuit before baking. Sprinkle with grated orange rind. Peanut Butter Biscuits—%4 cup peanut butter used as the shorten- ing in Baking Powder Biscuit recipe. Drop Biscuits—Make like Baking Powder Biscuits recipe. Increas- ing liquid from 2/3 cup to 1 cup and drop from teaspoon into greased muffin tins or on greased pan. Fruits and nuts may be added to drop biscuits. Dumplings for Stews—Make same as Baking Powder Biscuit recipe. Instead of rolling drop the dough by spoonfuls, from the tip of a spoon into the boiling stew. Care should be taken to drop each one on a piece of meat or vegetable so that it may not be immersed in liquid. Cover the kettle closely and steam 12 minutes. Be sure the liquid is boiling the entire time and do not remove th cover until the dumplings are cooked. Contributed. SWEET POTATO BISCUIT 1 cup flour 1 cup cooked mashed sweet 3 tsp. baking powder potatoes 1% tsp. salt % cup milk 4 tbs. fat
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