Biscuit
From Choice recipes, 1900
Presented as published in 1900. 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 Choice recipes (1900), page 1. The excerpt below is the record exactly as published.
biscuit cutter and bake in moderate oven. RICE GEMS— Mrs. Wilkinson One heaping cup flour, two-thirds cup cold boiled rice, one and one-half cups sour milk, one tablespoon butter, one egg, pinch salt, one teaspoon soda. Beat hard and bake in buttered gem pans, in hot oven about twenty minutes. GOOD BROWN BREAD— Mrs. A. Faught One cup Indian meal, one cup of rye, one cup of wheat flour, one cup sour milk, one-half cup molasses, one teaspoon salt, two teaspoons soda. Steam four hours and then put it in the oven a little while. BISCUIT -Mrs. Jas. H. Laughlin One quart flour, one teaspoon soda, two teaspoonfuls of cream tartar and one teaspoon salt. Sift all together. Rub in one table- spoon lard, mix with sweet milk to soft dough and bake imme- diately. CORN MEAL GEMS— Mrs. Bryant One egg beaten well, one and one-half tablespoon sugar, two tablespoons melted butter, one cup milk, one heaping cup white flour, one scant cup corn meal, one and one-half teaspoons baking powder, pinch of salt. Bake in gem pans about twenty minutes. POP-OVERS— Mrs. Dornin Two eggs, two cups milk, two cups flour, pinch of salt. Bake in very hot well greased gem pans in hot oven. BOSTON BROWN BREAD-Mrs. MaKee Two cups cornmeal, one cup flour, two cups sweet milk, one cup sour^ milk, one cup syrup, one teaspoon soda, one tablespoon salt. Boil three hours in a two quart pail in a kettle of boiling water. BREAD 9 BOSTON BROWN BREAD— Mrs. Wilkinson Mix two cups Yankee Rye meal, one cup yellow corn meal, one cup whole wheat flour. Add tablespoon salt and sift. Dissolve level teaspoon soda in about two tablespoons warm water, add it to one and a half pints sour milk or butter-milk. Then add to this one cup of molasses. Thoroughly mix; pour over dry ingredients, mixing well. Pour into greased two-quart molds, cover tight, and steam five hours. Lift out, allow to cool, and bake half an hour. BREAKFAST MUFFINS— Mrs. Meacham Three eggs, one breakfast cup of milk, one tablespoon melted butter, one tablespoon sugar, a pinch of salt, two heaping teaspoons of baking powder. Beat the eggs well and mix with the milk; put melted butter with the above ingredients, mixing in flour enough to make batter. Bake in round tins, and when almost done wash the tops of each with a feather dipped in milk. POP-OVERS— Miss Lawghlin One cup milk, one cup flour, three eggs, one teaspoon salt. Beat thoroughly and cook in hot oven. COFFEE CAKE— Mrs. Voss One cup brown sugar, one cup butter, one-half cup molasses, two eggs, one cup strong cold coffee, one teaspoon soda, two tea- spoons cinnamon, one teaspoon cloves, one cup raisins or currants. Add the fruit last rubbed in a little of the dry flour. Bake about one hour. CORN BREAD (NEW ORLEANS)— Mrs. Baldwin One and one-half pints corn meal, one-half pint flour, one table- spoon sugar, one teaspoon salt, two heaping teaspoons Royal Baking Powder, one tablespoon lard
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Cook this with the app: pantry check, scaling, and the assistant.