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Yeast Biscuits
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 5
Mix at night and mould in the morning.
Presented as published in 1882. 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
812Calories
28 gProtein
169 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories812 kcal
Protein28 g
Carbohydrates169 g
Fiber4 g
Sugars7.5 g
Total Fat6.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium12 mg
Potassium416 mg
Calcium43 mg
Iron12 mg
Magnesium62 mg
Phosphorus312 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate670 mcg
Choline4.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 99. The excerpt below is the record exactly as published.
YEAST BISCUITS. Two quarts of flour, i t'^ble-spoonful of butter, 3 table-spoonfuls of sugar, one-half cup of yeast and a little salt. Mix thoroughly with a pint of scalded milk
Cook this with the app: pantry check, scaling, and the assistant.