French Biscurr
From Virginia Cookery-book, 1884
Serves 6
Light and flaky biscuits.
Presented as published in 1884. 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
- four pints of flour
- four eggs
- leaving out the yolks of two
- four teaspoonf uls of white sugar
- one teacupful of good yeast
- one table-spoonful of butter and lard mixed
- a teaspoonful of salt
- one pint of new milk
Method
Combine ingredients into a dough, let rise for four hours, roll out thin, cut into biscuits, grease tops, and bake in a quick oven.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 12. The excerpt below is the record exactly as published.
French Biscurr. Four pints of flour, four eggs (leaving out the yolks of two), four teaspoonf uls of white sugar, one teacupful of good yeast, one table-spoonful of butter and lard mixed, a teaspoonful of salt, one pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.