Take two quarts of flour, one large tablespoonful of lard or butter, one
tablespoonful and a half of vinegar and one teaspoonful of soda ; put the
soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very
light✪ Vinegar Biscuits and add to it ; make a dough with warm water stiff enough to roll
out, and cut with a biscuit-cutter one inch thick a-nd bake in a quick oven.
GRAFTON MILK BISCUITS.
Boil and mash two white potatoes; add two teaspoonfuls of brown
sugar; pour boiling water over these, enough to soften them. When tepid,
add one small teacupful of yeast; when light, warm three ounces of but-
ter in one pint of milk, a little salt, a third of a teaspoonful of soda and
flour enough to make stiff sponge✪ Grafton Milk Biscuits; when risen, work it on the board,
put it back in the tray to rise again; when risen, roll into cakes and
let them stand half an hour. Bake in a quick ovem These biscuits are
fine.
SALLY LUNN.
Warm one-half cupful of butter in a pint of milk; add a teaspoonful of
salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thor-
oughly and when the mixture is blood warm, add four beaten eggs and
last of all, half a cup of good lively yeast✪ Sally Lunn. Beat hard until the batter
breaks in blisters. Set it to rise over night. In the morning, dissolve
half a teaspoonful of soda, stir it into the batter and turn it into a well-
buttered, shallow dish to rise again about fifteen or twenty minutes. Bake
about fifteen to twenty minutes.
The cake should be torn apart, not cut; cutting with a knife makes
warm bread heavy. Bake a light brown. This cake is frequently seen on
Southern tables.
SALLY LUNN. (Unfermented.)
Rub a piece of butter as large as an egg into a quart of flour; add a
tumbler of milk, two eggs, three tablespoonfuls of sugar, three teaspoon-
fuls of baking powder and a teaspoonful of salt✪ Sally Lunn (Unfermented). Scatter the baking
powder, salt and sugar into the flour; add the eggs, the butter, melted, the
milk. Stir 11 together and bake in well-greased round pans. Eat warm
with butter.
LONDON HOT-CROSS BUNS.
Three cups of milk, one cup of yeast, or one cake of compressed yeast
dissolved in a cup of tepid water, and flour enough to make a thick batter;
BREAD -^BISCUITS, ROLLS, MUFFIKS, ETC.
243
set this as a sponge over night. In the morning add half a cup of melted
butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt,
half a teaspoonful of soda✪ London Hot-Cross Buns, and flour enough to roll out like biscuit. Knead
well and set to rise for flve hours. Roll the dough half an inch thick ; cut
in round cakes and lay in rows in a buttered baking-pan, and let the cakes
stand half an hour, or until light ; then put them in the oven, having first
made a deep cross on each with a knife. Bake a light brown and brush
over with white of egg beaten stiff with powdered sugar.
RUSKS, WITH YEAST. ✪ Rusks with Yeast
Page 162 · 7 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda ; put the soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very light and add to it ; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick a-nd bake in a quick oven.
GRAFTON MILK BISCUITS.
Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour. Bake in a quick oven. These biscuits are fine.
SALLY LUNN.
Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast. Beat hard until the batter breaks in blisters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a wellbuttered, shallow dish to rise again about fifteen or twenty minutes. Bake about fifteen to twenty minutes.
The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy. Bake a light brown. This cake is frequently seen on Southern tables.
SALLY LUNN. (Unfermented.)
Rub a piece of butter as large as an egg into a quart of flour; add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three teaspoonfuls of baking powder and a teaspoonful of salt. Scatter the baking powder, salt and sugar into the flour; add the eggs, the butter, melted, the milk. Stir it together and bake in well-greased round pans. Eat warm with butter.
LONDON HOT-CROSS BUNS.
Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter;
set this as a sponge over night. In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of soda, and flour enough to roll out like biscuit. Knead well and set to rise for flve hours. Roll the dough half an inch thick ; cut in round cakes and lay in rows in a buttered baking-pan, and let the cakes stand half an hour, or until light ; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown and brush over with white of egg beaten stiff with powdered sugar.
RUSKS, WITH YEAST.
Records on this page
RusksVinegar BiscuitsGrafton Milk BiscuitsSally LunnSally Lunn (Unfermented)London Hot-Cross BunsRusks with Yeast