Shredded Wheat Biscuit for Breakfast
From Two hundred tested recipes, 1920
Adjust according to individual taste.
Presented as published in 1920. 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 5. The excerpt below is the record exactly as published.
SHREDDED WHEAT BISCUIT WITH STRAW- BERRIES Prepare berries as for ordinary serving. Warm bis- cuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with erties) and serve with creat: Of Mike oweeten. to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with Shredded Wheat Biscuit in the same way. 23 Where recipes call for Gelatine use KNOX GELATINE. SHREDDED WHEAT BISCUIT FOR BREAK- FAST Warm the biscuit in the oven to restore crispness— don’t burn; pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a little cream over the top
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.