Beaten Biscuit, No. 2
From Virginia Cookery-book, 1884
Serves 2
A variation of beaten biscuit.
Presented as published in 1884. 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
- one table-spoonful of butter and lard mixed
- one quart of sifted flour
- one teaspoonful of salt
- half a pint of milk, or, if milk is not to be had, plain water will answer
Method
Beat well until the dough blisters and cracks; pull off a two-inch square of the dough; roll it into a ball with the hand; flatten, stick with a fork, and bake in a quick oven.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 10. The excerpt below is the record exactly as published.
Beatbn Biscuit, No. 2. One table-spoonful of butter and lard mixed, one eggy one quart of sifted flour, and one teaspoonful of salt. Make up with half a pint of milk, or, if milk is not to be had, plain water will answer
Cook this with the app: pantry check, scaling, and the assistant.