Horsford Biscuit
From Buckeye cookery, 1892
Serves 8
Dough will be soft but manageable.
Presented as published in 1892. 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 Buckeye cookery (1892), page 253. The excerpt below is the record exactly as published.
One quart flour, pint sweet milk, half tea-cup lard, heaping salt-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.