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Biscuit

Name: Biscuit
Yield: 3 servings
Ingredients: 4 % cups of flour; % lb. of butter; 1 pt. of milk; 1 egg; 1% cents' worth of yeast; % tsp. of salt

From The art of German cooking and baking, 1922

Serves 3

For sweet biscuits, stir in 0.5 cup of sugar.

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 135. The excerpt below is the record exactly as published.

BISCUIT. Quantity for 10 Persons. 4 % cups of flour % lb. of butter 1 pt. of milk 1 egg 1% cents' worth of yeast % tsp. of salt

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