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Sweet Potato Biscuit
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
917Calories
16 gProtein
170 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories917 kcal
Protein16 g
Carbohydrates170 g
Fiber6.1 g
Sugars19 g
Total Fat18 g
Saturated Fat5.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.8 g
Cholesterol14 mg
Sodium1191 mg
Potassium1504 mg
Calcium78 mg
Iron2.8 mg
Magnesium101 mg
Phosphorus261 mg
Zinc2 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0.5 mcg
Vitamin C38 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate48 mcg
Choline22 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 43. The excerpt below is the record exactly as published.
Sweet Potato Biscuit Wash and boil four medium sized sweet potatoes. Mash; stir into a batter, made with one pint of com meal, one teacupf ul of buttermilk, two tablespoonf uls of melted lard, one teaspoon level full of salt, and the same of soda sifted
Cook this with the app: pantry check, scaling, and the assistant.