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Virginia Biscuit
From Temperance cook book, 1887
Serves 12
These biscuits are unsurpassed when properly made.
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
173Calories
5 gProtein
32 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein4.6 g
Carbohydrates32 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Cholesterol2.2 mg
Sodium195 mg
Potassium57 mg
Calcium8.1 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 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)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline1.1 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 68. The excerpt below is the record exactly as published.
VIRGINIA BISCUIT, One quart flour, one teaspoonful salt, two tablespoonfuls (or nearly a quarter pound) of lard
Cook this with the app: pantry check, scaling, and the assistant.