Ryzon Sardine Biscuits

Ingredients

• Filleted Sardines
• 3 level teaspoonfuls Ryzon
• 2 level cupfuls (}i pound) flour
• /4 level teaspoonful salt
• 2 tablespoonfuls (i ounce) butter
• I cupful {}4 pint) milk, scant

Method

1. 1

   Sift flour, Ryzon and one-half teaspoonful of salt into a basin, add lard and butter, cut them in with a knife and then rub in with tips of fingers; add gradually enough milk to make a soft dough.

2. 2

   Toss onto a slightly floured board and pat and roll with a rolling-pin until one inch thick.

3. 3

   Cut out with a small, round cutter dipped in flour, place close together on a greased tin, bake in a hot oven from eight to ten minutes.

4. 4

   Split while hot and place together with the sardines, seasoned with salt, between the rounds.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 11. The excerpt below is the record exactly as published.

2 level cupfuls (}4 pound) flour. ^ level teaspoonful salt. 1 level tablespoonful {yi ounce) sugar. 2 tablespoonfuls (l ounce) lard. f< cupful (iK gills) milk. }4 cupful (2 ounces) chopped preserved Canton ginger. Sift Ryzon, sugar and salt together, and rub in shortening with the tips of the fingers; add ginger and then milk, mix lightly, roll out and cut quickly with a biscuit cutter; lay on greased tins and bake in a quick oven for ten to twelve minutes. Serve hot for luncheon or tea. Sufficient for twenty biscuits. Prize Recipe RYZON SARDINE BISCUITS BY MRS. FLORENCE LOUNDS, FORT LEE, N. J. Filleted Sardines. 3 level teaspoonfuls Ryzon. 2 level cupfuls {}i pound) flour. '/4 level teaspoonful salt. 3 tablespoonfuls {\}4 ounces) lard. 2 tablespoonfuls (i ounce) butter. I cupful {}4 pint) milk, scant

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