Baltimore Biscuit
From Delicate dishes, 1896
Mrs. Geo. L. Paddock.
Presented as published in 1896. 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 Delicate dishes (1896), page 16. The excerpt below is the record exactly as published.
BALTIMORE BISCUIT. To I quart flour add i teaspoonful salt and a table- spoonful lard, with water enough to moisten to a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.