Shredded Wheat Biscuit
From Cookery for every household, 1914
Serves 1
Stewed fruit, honey, syrup, or marmalade may be served with the biscuit.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 611. The excerpt below is the record exactly as published.
Shredded Wheat Biscuit Place a shredded wheat biscuit in a hot oven and allow it to become crisp without burning. Then put it in a soup plate and pour over a cupful of hot milk
Cook this with the app: pantry check, scaling, and the assistant.