Shrewsbury Biscuits
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Norman Bidien.
Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.
SHREWSBURY BISCUITS 2 oz. butter 2 oz. patent flour (See p. 52) 2 oz. confectioner’s sugar 2 oz. plain flour Cream butter and sugar, then mix with flour to a nice paste with a little beaten egg
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