Baltimore Biscuit

Ingredients

• To 1 quart flour
• i teaspoonful salt
• a tablespoonful lard
• with water enough to moisten to a stiff dough

Method

1. 1

   Work or pound the mixture for an hour.

2. 2

   Roll by hand into round balls, flatten slightly, and prick with a fork.

Nutrition per serving

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. This must be worked or pounded an hour. Roll by hand into round balls, flatten slightly and prick with a fork. Mrs. Geo. L. Paddock. POTATO ROLLS. Two cups boiled potato, pressed through a colan- der, 2 eggs, i^ cup lard, i cup yeast, 2 tablespoonfuls sugar, a little salt. Mix this in the morning; when light, add flour enough to make into dough and let it rise again. Roll out and cut into cakes, place in a pan, not too close together. Let it rise again and bake 8 or 10 minutes. Mrs. J. F. Dickson. RICE BISCUIT. Stir 2 eggs into i pint boiled rice while warm, make "Use Imperial French Poultry Seasoning." BREAKFAST. 47 into small biscuit with the hands, roll in flour, bake on buttered tins in a quick oven. Eat hot with butter. Mrs. F. H. Radford. CORN MEAL MUFFINS. One cup boiled rice, i of flour, ^ of milk, 2 eggs, 2 tablespoonfuls corn meal, i of melted butter, i (heap- ing) of sugar, 2 of Cameo baking powder, i of salt. Mrs. J. Y. Scammon. RICE MUFFINS. One cup milk, i of boiled rice, 2 teaspoonfuls Cameo baking powder, i tablespoonful sugar, a scant pint of flour. Mrs. L. B. Turrill. RICE MUFFINS— NO. 2. Beat hard i cup cold boiled rice, 2 eggs, i pint flour, I tablespoonful lard

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