Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Lightened Biscurrs
From Virginia Cookery-book, 1884
Serves 4
Mashed potatoes improve the texture.
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of flour
- one teaspoonful of sugar
- three eggs
- one cupful of butter
- one cupful of yeast
- three potatoes
- one teaspoonful of salt
Method
Beat eggs, substitute lard for half the butter if desired, knead thoroughly, and let rise.
Bake at six p.m.
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.
Lightened Biscurrs. One quart of flour, one teaspoonful of sugar, three eggs, one cupful of butter, one cupful of yeast, three potatoes, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.