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Very Fine Biscuit

Name: Very Fine Biscuit
Yield: 6 servings
Ingredients: two pounds of sifted flour; a quarter of a pound of butter; a piece of lard the size of a walnut; three eggs; a teaspoon of salt; three boiled potatoes mashed fine; two-thirds of a pint of milk; four tablespoons of yeast

From The economical cook book, 1905

Serves 6

Presented as published in 1905. 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

745Calories

25 gProtein

137 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein25 g

Carbohydrates137 g

Fiber3 g

Sugars3.4 g

Total Fat26 g

Saturated Fat3.5 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol148 mg

Sodium456 mg

Potassium669 mg

Calcium118 mg

Iron9.3 mg

Magnesium70 mg

Phosphorus344 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D1.1 mcg

Vitamin C9.8 mg

Vitamin A57 mcg

Vitamin E0.3 mg

Vitamin K1.7 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate406 mcg

Choline97 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 71. The excerpt below is the record exactly as published.

Very fine Biscuit Two pounds of siflied flour, a quarter of a pound of butter, a ^eee of lard the sise of a walnut, three eggs, a teaspoon of salt. IftO COOKERY ^BOM JSXPJEBIBNCE. three boiled potatoes mashed fine, two-thirds of a pint of milk and four tablespoons of yeast

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