Potato Biscuit

Ingredients

• 1 pint of mashed potato
• 1 cup of white sugar
• 3 eggs (well beaten)
• 1 tablespoon of salt (large)
• 1/2 cake of yeast
• 1 1/2 cups of warm water
• 1 quart of flour
• 1 cup of lard (melted) or butter and lard mixed
• 1 teaspoon of baking powder

Method

1. 1

   Add the sugar and salt to the hot mashed potatoes.

2. 2

   When cool, add the eggs, the yeast dissolved in the water, and the flour.

3. 3

   Let it stand over night.

4. 4

   In the morning add the lard and the baking powder sifted in a little flour, and enough flour to make as stiff as rolls.

5. 5

   Let the dough stand until light.

6. 6

   Roll about an inch thick and cut with a small cutter.

7. 7

   When light bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 55. The excerpt below is the record exactly as published.

Potato Biscuit (Mrs. J. Q. A. Butherford.) 1 pint of mashed potato. 1 cup of white sugar. 3 eggs (well beaten). 1 tablespoon of salt (large). '% cake of yeast. 1% cups of warm water. 1 quart of flour. 1 cup of lard (melted) or butter and lard mixed. 1 teaspoon of baking powder

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