nut-free
Dixie Biscuits
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
- 3 pints of flour
- 2 eggs
- 1 small cup of yeast
- 1 cup of sweet milk
- 2 tablespoons lard
- 1 teaspoon of salt
Method
Mix up the bread at eleven o'clock and let it rise.
At four o'clock roll out and cut into biscuits two sizes, putting the small one on top and let it rise till supper.
Bake twenty minutes.
Nutrition per serving
551Calories
22 gProtein
97 gCarbs
10 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 8. The excerpt below is the record exactly as published.
DIXIE BISCUITS Mrs. Charles Ellet CabeU 3 pints of flour, 2 eggs, 1 small cup of yeast, 1 cup of sweet milk, 2 tablespoons lard, 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.