Biscuit, II

Ingredients

• one quart of flour
• one tablespoon of lard or butter
• two teaspoons of baking powder
• a little salt
• mix with milk to make a soft dough

Method

1. 1

   Roll out, cut into biscuits, and bake in a very hot oven.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 27. The excerpt below is the record exactly as published.

two teaspoons of baking powder, and one of salt. Steam or boil four hours; then, removing the cover, place the bread in a hot oven and bake half an hour. Mrs. V. Hussey. BREAD, BISCUIT, ETC. 47 Boston Brown Bread, III. — Two cups of Indian) meal, two cups of rye flour, one ci:p of wheat flour, two-thirds of a cup of molasses, one and ahalf pints j of milk, a little salt, and one large teaspoon of sal- 1 eratus. Pour this in a long tin pail, put in a pot with just enough water to keep it boiling, cover the pail closely so that it is water tight, keep boiling three hours, and you will have a loaf of bread with- out crust. Mrs. J. R. Boston Brown Bread, IV. — Half a pint of rye flour, a pint of sifted Indian meal, a pint of sour milk, half a gill of molasses, a teaspoon of salt and a large teaspoon of saleratus. The bread should be cooked at least four hours. Mrs. M. H. C. Biscuit, I. — One quart of flour; one teaspoon of salt ; three teaspoons of baking powder ; one table- spoon of butter; one pint of sweet milk. Sift to-| gether the flour, salt, and powder; rub in the butter, add the milk and form into smooth, consistent dough. Mrs. L. If. Lutz. Biscuit, II.— Allow one tablespoon of lard or but- ter to one quart of flour, and two teaspoons of bak- ing powder; add a little salt, and mix with milk to make a soft dough

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