vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Potato Biscuit
From Atlanta women's club cook book, 1921
Serves 12
Mrs. J. L. Minson.
Presented as published in 1921. 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
242Calories
5 gProtein
53 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories242 kcal
Protein4.9 g
Carbohydrates53 g
Fiber0 g
Sugars18 g
Total Fat1.5 g
Saturated Fat0.7 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium163 mg
Calcium67 mg
Iron2.5 mg
Magnesium16 mg
Phosphorus126 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 22. The excerpt below is the record exactly as published.
SWEET POTATO BISCUIT. 1 qt. flour. 3 t-spoons Royal baking pow- 2 large sweet potatoes. der. 1 cup sugar. Pinch of salt. 2 t-spoons butter or substitute. Milk. Boil potatoes and mash adding sugar and butter. Sift flour, salt and baking powder, add potato mixture. Make into a soft dough with milk. Roll out and cut. Bake in moderately hot oven. Mrs. J. L. Minson. CHEESE BISCUIT. 5/8 cup milk. 2 t-spoons Royal baking pow-
Cook this with the app: pantry check, scaling, and the assistant.