Virginia Beaten Biscuit
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
1958Calories
55 gProtein
388 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories1958 kcal
Protein55 g
Carbohydrates388 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium2343 mg
Potassium683 mg
Calcium97 mg
Iron28 mg
Magnesium134 mg
Phosphorus542 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline6.8 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 2. The excerpt below is the record exactly as published.
VIRGINIA BEATEN BISCUIT One quart flour. One teaspoonful of salt. One tablespoon of lard
Cook this with the app: pantry check, scaling, and the assistant.