Cream Biscuits
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 83. The excerpt below is the record exactly as published.
a little salt, one tablespoonful of butter and one of lard, half a cup of sugar. Add a yeast cake which has been dissolved in a little lukewarm water, and stir well. When light, bake in muffin rings. RUSKS. Mrs. F..L. Gillette. Two cupfuls of raised dough, one cupful of sugar, one-third cupful of butter, two well beaten eggs, one-half teaspoonful of soda, flour. a eS a a a TE TT aS I) Miss A. M. Sharp, Teacher of Piano, has purchased a new 3 pedalled Morris Upright Piano from W. H. Lracu, 49 Metcalfe St. The touch of the Morris is elastic. 198 G areful cooks wrll consider price and gualtty, as well as quantity. | WHITE MOSS comébines all these, and goes further than the wnfertor makes of CGOCOANUT. Mix all together thoroughly with the hands, adding sufficient flour to make it stiff enough to mould. Set it to rise; when light, make into biscuits, and place on greased tins. Pierce the tops with a fork, then glaze them with sugar and milk. Bake in a moderate oven. Some add dried currants and a tea- spoonful of grated nutmeg while mixing. CREAM™BISCULES: Mrs. A. M. Gibbs. Three heaping tablespoonfuls of sour cream; put in a bowl or vessel containing a quart, and fill two-thirds full of sweet milk, two teaspoontuls cream tartar, one teaspoonful of soda, a little salt; pour the cream in the flour
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