Virginia Biscuits

Name: Virginia Biscuits
Ingredients: one tablespoonful of shortening; a quart of soft white flour; a level teaspoonful of salt; two-thirds of a cupful of milk; an equal quantity of water

From My best 250 recipes, 1907

If well made, these biscuits are very light and digestible.

Presented as published in 1907. 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

2049Calories

54 gProtein

390 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories2049 kcal

Protein54 g

Carbohydrates390 g

Fiber12 g

Sugars10 g

Total Fat26 g

Saturated Fat4.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol20 mg

Sodium2410 mg

Potassium994 mg

Calcium307 mg

Iron25 mg

Magnesium146 mg

Phosphorus702 mg

Zinc5.8 mg

Copper1 mg

Manganese4.1 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A52 mcg

Vitamin E2 mg

Vitamin K1.5 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.5 mg

Niacin (B3)30 mg

Folate853 mcg

Choline81 mg

Caffeine0 mg

Water362 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 41. The excerpt below is the record exactly as published.

VIRGINIA BISCUITS Rub one tablespoonful of shortening into a quart of soft white flour; add a level teaspoonful of salt. Mix two-thirds of a cupful of milk with an equal quantity of water

Cook this with the app: pantry check, scaling, and the assistant.