Scotch Biscuit
From Popular cook book, 1899
Presented as published in 1899. 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 Popular cook book (1899) by Seeman Printery, page 12. The excerpt below is the record exactly as published.
SCOTCH BISCUIT. Take yeast powder biscuit dough, roll out about three- fourths inch thick. Cut with large biscuit cutter, then make small holes in center as for doughnuts. Put in hot oven, and before they brown, remove. Dip them in raw egg, then in sugar and springle with cinnamon
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