Fruit Biscuit

Ingredients

• Grated rind of 1 lemon
• 2½ pounds of flour
• 3 teaspoons baking powder
• ½ pound lard
• 1 teaspoon salt
• 4 ounces sugar
• 2 eggs beaten light
• ½ pound raisins
• ½ pound citron

Method

1. 1

   Add milk enough to make a soft dough; cut out with cutter, and moisten on top with white of egg and a little milk.

2. 2

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 130. The excerpt below is the record exactly as published.

tea- spoons baking powder, 1 cup sw^et milk. Put in a buttered mold and steam 2 hours. Serve with a rich sauce. Fruit Pudding. Take 1 pint of milk, 5 eggs, 2 tablespoons granulated sugar, 1 tablespoon butter, 2 tablespoons flour, slices of peaches or apples, must be thin and drop in the butter. Boil pudding in mold 2 hours. Serve with sauce. Oinger Pudding. Cream 1% pounds of butter and % pound of brown sugar ; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 well- beaten eggs. Add ginger and other spices to taste. Lastly stir in % pint of sour cream. Put a little soda in cream and add lastly cur- rants. Raisins may be used instead of currants. Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1% pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped apples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 tablespoon of cinnamon, a pinch of salt; cream butter and sugar together; beat eggs light. Add half the milk to the whites, stirring in flour and grated bread. Add sugar and butter, then suet, and fruit alternately, then spice and liquor and balance of milk, and stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours. Plum Pudding. One and one-half pounds of raisins seeded and cut fine, 1 pound of brown sugar, 1 pound of grated bread crumbs, ^ pound of but- ter, % cup of sour cream, with ^ teaspoon of soda, 8 eggs. Beat the , yolks of the eggs very light, and mix in the sugar, sprinkle the rais- ins with flour. Cream the butter add the cream^ then add both to 218 KENTUCKY RECEIPT BOOK. the eggs and sugar. Beat in the bread and the whites, last of all stir in the raisins. Pour into a melon mold and cook 4 or 5 hours. Pineapple Pudding. Butter pudding dish and line bottom and side with slices of stale cake ; pare and slice thin pieces of pineapple ; place the pineapple in first, then strew with sugar, more pineapple and so on until (fish is full. Pour over a small teacup of water. Have the top of dish cov- ered with the slices of cake which have been dipped in cold water, and pour sugar over the whole. Cover with buttered plate and bake slowly for two hours. Banana Fritters. One cup of flour, 2 eggs beaten separately, 1 tablespoon of but- ter, 1 cup of milk or water, add whites last. Slice 3 bananas round and stir into the batter, a little lemon improves it. Pry by spoon- fuls in hot lard, having a slice of banana in each fritter. Sift pow- dered sugar over them and serve. The same recipe is used for pineapple fritters, omitting the bananas and lemon. Cherry Pudding. Two eggs, 1 cup of sweet milk, 3 teaspoons of yeast powder, flour to make stiff batter, as many cherries, or fruit of any kind as can be stirred in. Boil or steam 2 hours. Serve with fruit sauce. Use this recipe for cornstarch pudding, omitting cherries. Cottage Pudding. Break in the baking dish 4 yolks of eggs, beat them well. Put in 1/2 teacup of sweet milk, 10 tablespoons of flour (not heaping), ^ teaspoon of salt, beat hard, add 2% teacups of milk, then the whites of eggs. Beat into the mixture. Bake % of an hour. Sauce — Two teacups of sweet milk, 1 large tablespoon butter. Let it boil, beat 1 egg and nearly teacup of sugar together. Pour milk on eggs and sugar, then boil. Add 1 teaspoon of vanilla. Serve it cold. Chocolate Pudding. One quart of new milk, 1 large coffee cup of granulated sugar, 4 eggs, 1 teaspoon of vanilla, 2 tablespoons of cornstarch, ^ cake of Baker's chocolate. Put milk in double boiler and when it gets hot, stir in the chocolate, which must have been made into a smooth paste with hot water ; let it come to boiling point, then pour over the well beaten yolks, sugar and cornstarch, and return to fire. ^Cook until it thickens, add vanilla, put in pudding dish, cook until done. When cool meringue on top with the well-beaten whites and 5 table- spoons granulated sugar ; set in oven few minutes to brown. Serve cold with whipped cream. KENTUCKY RECEIPT BOOK. 219 Jam Pudding. Pour eggs, 1 cup butter, 1 cup sugar, 1 cup jam, 1% cups of flour, 4 tablespoons of sour cream, 1 teaspoon of soda stirred in the cream. Have whites beaten stiff, and meringue on top when done. Then set in the oVen to dry. Bake in a loaf and serve very hot. Sauce. Whip the whites of 2 eggs to a stiff froth; cream 1 teacup of butter with l^^ cups of sugar, stir in the whites, flavor with 1 tea- spoon of vanilla, or 1 wine glass of sherry wine. Stuffed Apples. Peel apples, core them and drop in boiling water, cook until tender, let get cool and fill with chopped raisins, almonds and Eng- lish walnuts. Put in pan to brown, serve cold with a custard. Custard. One pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar, put milk in double boiler, when hot pour on eggs and sugar, return to fire. Cook until tolerably thick, serve cold on apples. Chocolate Pudding. One-fourth cake of Baker's chocolate, 2 pints of new milk, 1 coffee cup of granulated sugar, 3 eggs, 3 tablespoons cornstarch, put milk in double boiler. When hot* pour on the beaten yolks, sugar and cornstarch ; cook till consistency of cream ; stir constantly, then put in pudding dish. When cold, meringue with 3 unbeaten whites, and 3 heaping tablespoons of granulated sugar^ beaten until stiff. Set in oven a few minutes to brown. Serve with whipped cream. Rice Pudding. Take 5 tablespoons of cooked rice, 4 tablespoons of granulated sugar, 1 quart of new milk, 1 teaspoon vanilla. Add milkj sugar and vanilla to rice and stir well; then put in pudding dish. Cook from 3 to 4 hours in a slow oven; stir it several times in the be- ginning. Serve cold with cream, or hot with a rich butter sauce. Fruit Biscuit. Grated rind of 1 lemon, 2% pounds of flour, 3 teaspoons bak- ing powder, y^ pound lard, 1 teaspoon salt, 4 ounces sugar, 2 eggs beaten light, i/^ pound raisins, ^ pound citron

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