Entire Wheat Biscuit No. 2

Name: Entire Wheat Biscuit No. 2
Ingredients: the same quantity of flour; two teaspoonfuls of vegetable butter; two heaping table-spoonfuls of crushed nuts

From A practical cook and text book for general use, 1896

Should be light, tender, and sweet.

Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 37. The excerpt below is the record exactly as published.

Entire Wheat Biscuit No. 2. Take the same quan- tity of flour and water as in the preceding recipe, adding BREAD. 93 to it two teaspoonfuls of vegetable butter, or two heaping table-spoonfuls of crushed nuts

Cook this with the app: pantry check, scaling, and the assistant.