Tea Biscuit

Name: Tea Biscuit
Ingredients: one cake Fleischmann's Yeast; one-half cup scalded milk; one-half cup lukewarm water; one tablespoonful sugar; three and one-half cups sifted flour; one scant teaspoonful salt; two tablespoonfuls lard or butter

From Durham cook book ..., 1921

These biscuits are delicious hot and very pleasant cold. Recipe by The Fleischmann Co.

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

1848Calories

48 gProtein

352 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1848 kcal

Protein48 g

Carbohydrates352 g

Fiber0 g

Sugars13 g

Total Fat28 g

Saturated Fat14 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol58 mg

Sodium2347 mg

Potassium604 mg

Calcium103 mg

Iron25 mg

Magnesium120 mg

Phosphorus480 mg

Zinc3.2 mg

Copper0.7 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A184 mcg

Vitamin E0.6 mg

Vitamin K1.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)2 mg

Niacin (B3)30 mg

Folate703 mcg

Choline5.1 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 37. The excerpt below is the record exactly as published.

TEA BISCUIT. One cake Fleischmann 's Yeast, one-half cup scalded milk, cooled, one-half cup lukeAvarm v>-ater, one tablespoonful sugar, three and one- half cups sifted flour, one scant teaspoonful salt, two tablespoonfuls lard or butter

Cook this with the app: pantry check, scaling, and the assistant.