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Whole Wheat Biscuit
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
670Calories
24 gProtein
99 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein24 g
Carbohydrates99 g
Fiber14 g
Sugars5.9 g
Total Fat20 g
Saturated Fat7.2 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.6 g
Cholesterol25 mg
Sodium1298 mg
Potassium654 mg
Calcium190 mg
Iron5.1 mg
Magnesium189 mg
Phosphorus562 mg
Zinc4.7 mg
Copper0.6 mg
Manganese4.6 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate57 mcg
Choline24 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.
Whole Wheat Biscuit. Take 1 pint of whole wheat flour sifted, ^ pint buttermilk, 1 teaspoon salt, Yo teaspoon soda, 1 kitchen spoon lard
Cook this with the app: pantry check, scaling, and the assistant.