Biscuit (Cream of Tartar)
From The Pattern cook-book, 1890
Serves 12
Care is required in the use of soda; if not pulverized, the biscuit will be yellow.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 157. The excerpt below is the record exactly as published.
BISCUIT. (cream of TARTAR.) These are made the same as the preceding, except that in place of the baking powder are used One tea-spoonful of soda. Two tea-spoonfuls of cream of tartar. Grind the soda perfectly smooth on a plate, using a spoon or knife, and mix it with the flour and cream of tartar, sifting as directed. Care is required in the use of soda, for if is not perfectly pulverized, the biscuit will be yellow and most disappointing. BISCUIT. (sour milk.) Make the same as the baking-powder biscuit, but use one even tea-spoonful of pulverized soda instead of the baking powder, and moisten with sour milk instead of sweet. The milk should be unmistakably sour, but need not be very thick, to insure success. BISCUIT. (sour cream.) Make the same as the baking-powder biscuit, but omit the butter, and substitute a tea-spoonful of soda for the baking powder. The cream should be rich. BISCUIT. (SWEET CREAM.) These are made the same as the baking-powder biscuit, omitting the butter. As in the last recipe, the cream should be rich. 360 THE PA TTERN COOK-BOOK. MARYLAND BEATEN BISCUIT. One quart of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.