Maryland Beaten Biscuits
From The Hotel St. Francis cook book, 1919
Serves 8
The success depends upon the beating.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 256. The excerpt below is the record exactly as published.
Maryland beaten biscuits DINNER Consomme Madrilene Ripe California olives Sand dabs, meuniere Butterball duck with currant jelly Fried hominy French endive salad Asparagus, Hollandaise Fancy ice cream Assorted cakes Coffee Grapefruit with cherries. Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top. Steak and kidney pie. Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough and bake in oven for about eighteen minutes. Serve in the dishes in which they were baked, on napkins. Butterball duck. Roast in hot oven for about twelve minutes. Assorted cakes. Any kind of small cakes. Serve on a compotier, on doily. The more varied the assortment the better. Maryland beaten biscuits. To one pint of sifted flour add one heaping teaspoonful of lard, or butter, and a little salt. Mix with one pint of sweet milk
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