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Arrow-Root Biscuits

Name: Arrow-Root Biscuits
Yield: 3 servings
Ingredients: Beat ^ lb. of butter to a cream; add gradually 3 well-beaten eggs; % lb. of flour; ^ lb. of sifted sugar; 3 oz. of arrow-root

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 58. The excerpt below is the record exactly as published.

ARROW-ROOT BISCUITS.— Beat ^ lb. of butter to a cream; add gradually 3 well-beaten eggs, % lb. of flour, ^ lib. sifted sugar, and 3 oz. of arrow-root

Cook this with the app: pantry check, scaling, and the assistant.