Thin Biscuit
From Colonial recipes, from old Virginia and Maryland manors, 1907
These are the genuine old Southern 'Thin 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
1112Calories
34 gProtein
194 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1112 kcal
Protein34 g
Carbohydrates194 g
Fiber0 g
Sugars0.2 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol199 mg
Sodium76 mg
Potassium410 mg
Calcium76 mg
Iron15 mg
Magnesium73 mg
Phosphorus370 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate425 mcg
Choline154 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 23. The excerpt below is the record exactly as published.
THIN BISCUIT (Weldon) One pint flour, 1 egg, 1 spoonful of lard, a little salt
Cook this with the app: pantry check, scaling, and the assistant.