Corn Flour Biscuit
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 22. The excerpt below is the record exactly as published.
CORN FLOUR BISCUIT 1 Cup Liquid 3 Tablespoons Fat 1 Teaspodn Salt 2 2-3 Cups Corn Flour 6 Teaspoons Baking Powder Mix as for barley biscuit. CORN FLOUR AND ROLLED OATS BISCUIT 1 Cup Liquid 1 1-3 Cups Corn Flour 1 Cup Ground Oats 3 Tablespoons Fat 6 Teaspoons Baking Powder 1 Teaspoon Salt
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