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Viny's Maple Biscuits
From The Henderson cook book, 1914
Serves 3
Recipe attributed to Mrs. C. M. Cooper.
Presented as published in 1914. 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
748Calories
24 gProtein
158 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories748 kcal
Protein24 g
Carbohydrates158 g
Fiber6.1 g
Sugars1.4 g
Total Fat6.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium381 mg
Potassium879 mg
Calcium101 mg
Iron19 mg
Magnesium92 mg
Phosphorus289 mg
Zinc2.2 mg
Copper1.6 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate380 mcg
Choline1.3 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 36. The excerpt below is the record exactly as published.
viny's maple biscuits. One light quart of flour, 3 medium-size Irish potatoes boiled and mashed, large tablespoon of butter, 1 teaspoon of sugar, 2 eggs well beaten, little salt, !/o cake of Fleischmann's yeast dissolved in small cup of tepid water
Cook this with the app: pantry check, scaling, and the assistant.