vegetariannut-free
French Biscuit
From The Blue grass cook book, 1904
Serves 10
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
- 4 pints of flour
- 4 eggs
- 4 teaspoons of sugar
- 1 tablespoonful of butter
- 1 teacup of yeast
- 1 pint of sweet milk
Method
Work it well and let it rise.
Work it the second time and roll the dough thin.
Cut out the biscuit, lard one side and place one on top of another and let it rise again.
Nutrition per serving
607Calories
23 gProtein
112 gCarbs
10 gFat
Estimated from matched ingredients across 10 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.
FRENCH BISCUIT Mrs. Joseph Holt 4 pints of flour, 4 eggs, 4 teaspoons of sugar, 1 tablespoonful of butter, 1 teacup of yeast, 1 pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.