Batter Biscuit
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1855Calories
55 gProtein
398 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories1855 kcal
Protein55 g
Carbohydrates398 g
Fiber0.1 g
Sugars0 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium6108 mg
Potassium695 mg
Calcium2187 mg
Iron32 mg
Magnesium144 mg
Phosphorus1324 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 78. The excerpt below is the record exactly as published.
2 tablespoons butter, lard or any sweet fat, about 11% cups water. Mix the flour, salt and baking powder thoroughly. Rub in the shortening until it is the consistency of fine meal. This is a little tedious, but do not shirk it. Then gradually stir in the water until you have enough to make a soft dough. Do not squeeze or mould the dough any more than is neces- sary, or the biscuit will not be light. Turn on a floured bread board, flour the rolling pin and gently roll dough to 34 inch thickness. Cut biscuits with an empty baking powder tin that has a few holes punched in the bottom. Roll out the remaining fragments of dough and cut in same way. Put biscuits in a greased pan and bake in a hot oven 10 or 15 minutes. Havea few spare dry sticks in reserve with which to replenish fire. Batter Biscuit—Same ingredients as for Camp Biscuit, only use more water to make a thick batter. Drop from spoon into the greased pan. Do not stir batter any more than you can help. Dumplings—If you are going to have boiled meat, or a stew for dinner, make enough extra biscuit dough, as for Camp Biscuit, so you can drop small pieces into the pot about 12 to 15 minutes before the meat is done. They make very nice dumplings. If making dumplings separate, omit the shortening and they will be lighter. Drop in a piece of meat to cook to prevent sogginess. Cover well, and do not remove until cocking time is up. Bannocks (Army Bread)—4 cups flour, 1 teaspoon salt, 8 teaspoons Blue Ribbon baking powder
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