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Tea Biscuits
From The Rural cook book, 1907
Serves 8
The oven does not need to be as hot as for baking powder biscuits.
Presented as published in 1907. 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
252Calories
7 gProtein
50 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories252 kcal
Protein7.5 g
Carbohydrates50 g
Fiber0.4 g
Sugars0.5 g
Total Fat4.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol5.6 mg
Sodium294 mg
Potassium101 mg
Calcium13 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate137 mcg
Choline1.3 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 62. The excerpt below is the record exactly as published.
Tea Biscuits, — For a six o'clock tea, set the batter about one o'clock. Add to one quart sifted flour a teaspoonful sugar, a heaping teaspoonful salt, and a tablespoonful each lard and butter; rub in well; dissolve one- half yeast cake (compressed) in a little tepid water; add to a cupful Bweet milk
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