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Yeast Powder Biscuit
From The complete cook book, 1900
Serves 6
These biscuits do not have the screwed or drawn-up look that most biscuits made with yeast powder have.
Presented as published in 1900. 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
482Calories
14 gProtein
98 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat4.1 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Cholesterol2.2 mg
Sodium353 mg
Potassium171 mg
Calcium350 mg
Iron7.5 mg
Magnesium35 mg
Phosphorus575 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline1.1 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 94. The excerpt below is the record exactly as published.
YEAST POWDER BISCUIT. Take a quart of flour — which is about the quantity required by an ordinary family of six persons; sift one 200 The Complete Cook Book. pint of the flour in a tin basin, and sift into it two heap- ing spoonfuls of yeasb or baking powder. Add to the flour a tablespoonf ul of lard ; put this also in the basin and make, with a little salt, a nice batter
Cook this with the app: pantry check, scaling, and the assistant.