Potato Biscuit
From Delicate dishes, 1896
Mrs. W. H. H. Peirce.
Presented as published in 1896. 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 Delicate dishes (1896), page 17. The excerpt below is the record exactly as published.
POTATO BISCUIT. Heat I cup of milk and 2 cups of water, add 2 table- spoonfuls of butter, i tablespoonful of sugar and i table- spoonful of salt. When just warm add t pint of mashed potato, into which one egg has been stirred, flour to make a stiff dough, add 3 tablespoonfuls of yeast, or ^ compressed yeast cake
Cook this with the app: pantry check, scaling, and the assistant.