Brawn Biscuits
From Buckeye cookery, 1892
Serves 4
Part of the dough can be baked as a small loaf.
Presented as published in 1892. 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 Buckeye cookery (1892), page 324. The excerpt below is the record exactly as published.
Brawn Biscurts.—Take cup bran (as prepared by Davis & Taylor, 24 Canal Street, Boston), five cups sifted flour; scald the bran at tea-time with half pint boiling water; when cool, pour it into the middle of the flour, add one- half cup good yeast (or part of a yeast-cake, soaked till light), one tea-spoon — salt, and two table-spoons sugar; wet with new milk
Cook this with the app: pantry check, scaling, and the assistant.