Tea-Biscuit
From Six little cooks, 1910
Presented as published in 1910. 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
2399Calories
71 gProtein
416 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2399 kcal
Protein71 g
Carbohydrates416 g
Fiber0 g
Sugars23 g
Total Fat50 g
Saturated Fat20 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol84 mg
Sodium200 mg
Potassium3023 mg
Calcium696 mg
Iron29 mg
Magnesium192 mg
Phosphorus1034 mg
Zinc5.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)5 mg
Riboflavin (B2)2.9 mg
Niacin (B3)34 mg
Folate803 mcg
Choline100 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 37. The excerpt below is the record exactly as published.
TEA-BISCUIT. One quart flour, two heaping tablespoonfhls lard, two cups milk (new milk, if you can get it), one teaspoonful soda and two of cream tartar, one saltspoon salt
Cook this with the app: pantry check, scaling, and the assistant.