Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Delicious Fruit Biscuit
From The Toronto Cook Book, 1915
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- two cups sifted flour
- three teaspoons baking powder
- a little salt
- two thirds cup milk
- one-half cup seeded raisins
- one dessertspoon citron chopped very fine
- one teaspoon chopped nuts
- two tablespoons sugar
- a dash of cinnamon
Method
Mix together gently, roll out to a quarter of an inch thick, spread with melted butter, sprinkle with fruit sugar and cinnamon, roll like a jelly roll, cut into half inch pieces, and bake in a quick oven for about twelve to fifteen minutes.
Nutrition per serving
715Calories
18 gProtein
155 gCarbs
6 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.
Delicious Fruit Biscuit Take two cups sifted flour, three teaspoons baking powder, a little salt; two thirds cup milk, one-half cup seeded raisins, one dessertspoon citron chopped very fine, one teaspoon chopped nuts, two tablespoons sugar, a dash of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.