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Vinegar Biscuits
From Original White House Cookbook, 1887
Serves 12
Presented as published in 1887. 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
326Calories
10 gProtein
65 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein10 g
Carbohydrates65 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium14 mg
Potassium125 mg
Calcium21 mg
Iron4.8 mg
Magnesium23 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate138 mcg
Choline25 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 161. The excerpt below is the record exactly as published.
VINEGAR BISCUITS. Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda ; put the soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very light
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