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Very Light Buttermilk Biscuits
From The new Annie Dennis cook book, 1905
Serves 8
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
258Calories
7 gProtein
49 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat4.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Cholesterol3 mg
Sodium322 mg
Potassium85 mg
Calcium28 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline1.6 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 41. The excerpt below is the record exactly as published.
Very Light Buttermilk Biscuits One quart of flour, one kitchenspoonful of lard; one teaspoonful of salt, dissolved in the buttermilk; one teaspoon level full of soda, and one^alf teaspoonful of good baking powder, sifted in the flour. Stir in enough buttermilk to make a dough soft as can be handled.
Cook this with the app: pantry check, scaling, and the assistant.