Madison Biscuit
From The Henderson cook book, 1914
Serves 6
Recipe attributed to Mrs. J. D. Rose.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 37. The excerpt below is the record exactly as published.
MADISON BISCUIT. To 1 quart flour add 2 eggs, 1 tablespoon butter, 1 of sugar, 2 of yeast and 1 of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.