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Whole-Wheat or Rye Biscuit (with Soda)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
If sour milk is used, omit the cream of tartar.
Presented as published in 1884. 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
1157Calories
34 gProtein
219 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1157 kcal
Protein34 g
Carbohydrates219 g
Fiber3 g
Sugars25 g
Total Fat15 g
Saturated Fat7.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol39 mg
Sodium1267 mg
Potassium1530 mg
Calcium351 mg
Iron14 mg
Magnesium94 mg
Phosphorus517 mg
Zinc3.2 mg
Copper0.4 mg
Manganese2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)16 mg
Folate414 mcg
Choline57 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 56. The excerpt below is the record exactly as published.
hole- Wheat or Rye Biscuit (with Soda). 1 cup whole- wheat or rye flour. 1 teaspoonful cream of tartar. 1 cup white flour. 1 tablespoonf ul sugar. 3^ teaspoonful salt. 1 teaspoonful melted butter. % teaspoonful soda. Milk enough to make a drop batter (about one cup)
Cook this with the app: pantry check, scaling, and the assistant.