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Tea Biscuits
From The Twin-city housewife, 1920
Serves 12
Brush with yolk of egg and milk to glaze.
Presented as published in 1920. 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
164Calories
5 gProtein
33 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol1.1 mg
Sodium313 mg
Potassium57 mg
Calcium73 mg
Iron2.5 mg
Magnesium11 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0.6 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 1. The excerpt below is the record exactly as published.
Tea Biscuits Sift one quart of flour with one teaspoon of salt, and three round- ing teaspoons of baking powder. Into this rub one large tablespoonful of lard until it is of the consistency of corn meal, then add just enough sweet milk
Cook this with the app: pantry check, scaling, and the assistant.