Maryland Biscuit

Ingredients

• four pints of flour
• three ounces of lard
• a teaspoonful of salt
• a pint of cold water

Method

1. 1

   Rub lard and salt through flour until mixed, then add cold water to form a stiff dough.

2. 2

   Knead and pound until light and blistered.

3. 3

   Form into round balls, place in a bread-pan, prick with a fork, and bake in a hot oven until light brown, about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 16. The excerpt below is the record exactly as published.

Maryland Biscuit.' Although rarely met with outside the State whose name it bears, it is a very desirable acquaintance for travellers who provide their own lunches ; for picnic parties, and for ladies who desire always to have the pantry well stored with good things. The Maryland biscuit occupies that happy medium state between a cracker and an ordinary biscuit or roll, and is by 42 COOKING AND CASTLE-BUILDING. many preferred to either. To bring these cukes out of the oven perfect specimens of their kind, requires some labor, as it is necessary not only to knead, but also to pound qv beat them with a heavy hammer or mallet. ' To four pints of flour add three ounces of lard, a teaspoonful of salt, and a pint.of cold water

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