Biscuit (Sour Cream)
From The Pattern cook-book, 1890
Serves 8
The cream should be rich.
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. (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
Cook this with the app: pantry check, scaling, and the assistant.