Milk Biscuits

Ingredients

• half a pound of flour
• one teaspoonful of baking powder
• a pinch of salt
• a quarter of a pint of milk
• one ounce of butter

Method

1. 1

   Put flour, baking powder, and salt into a bowl and mix well.

2. 2

   Melt butter in milk, add to flour mixture, knead slightly, roll out, cut into rounds, prick, and bake on a greased tin for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 64. The excerpt below is the record exactly as published.

Milk Biscuits. Put into a bowl half a pound of flour, one teaspoonful of baking powder, and a pinch of salt; mix them well f or* *Pn f* n cmioo-r\or-v o oim ^ ^ — — — ■* - {Another way.) Slice the oranges very thin without any preparation, and take out the pips. To each pound of sliced fruit add three pints of water ; let it stand twenty-four hours. Boil it until the chips are tender ; let it stand again twenty-four hours. Then weigh fruit and water together, and to every one pound, add one and a half pound of sugar. Boil the whole until the sugar jellies and the chips are transparent — about an hour and a half. Mayonnaise of Salmon, ^ Take a piece of salmon ; a middle cut is best. Plunge it into boiling salt and water. When cooked, remove the skin, set the fish aside to get cold. To prepare the sauce, beat the yolks of three eggs with half a teaspoonful of ready made mustard, half a teaspoonful of salt, a teaspoonful of vinegar ; add, drop by drop at first, a quarter of a pint of salad oil ; stir all quickly as you drop in the oil, and continue to do so till H DOMESTIC COOKERY. 114 they become thick. If too thick, a teaspoonful more vine- gar may be added. This will make it easier to turn with the whisk. Continue to turn it until it is the thickness you require. Add to it some finely chopped parsley, or tarragon. Lift the fish on a dry dish, and cover with the mayonnaise four tablespoonfuls of good stock, two tablespoonfuls of vinegar, a quarter of a teaspoonful of sugar, mustard, pepper, and salt. Mix well ; then add four tablespoonfuls of cream. Stir till quite smooth, and serve. Break into a basin the yolk of an egg ; stir it one way with a wooden spoon ; add a very little salt, pepper, and a teaspoonful of vinegar ; then drop by drop a quarter of a pint of the best Lucca oil. Add half a teaspoonful of white vinegar and the same quantity of tarragon vinegar ; continue to beat it one way with the wooden spoon till it is quite thick, or it may be whisked with an egg-whisk. Note. — This sauce demands time, patience, and nicety in mixing. Make a panada with one ounce of butter melted in a pan and one ounce of flour stirred into it ; next add a quarter of a pint of milk

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