Spiced Tea Biscuit
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Spiced Tea Biscuit Break two eggs into cup, melted butter size of an egg, fill cup with milk and turn into mixing dish; add one cup sugar; sift three times two cups flour with one teaspoon cream tartar and half a teaspoon baking soda, half a teaspoon each of allspice, cloves and cinnamon, a little nutmeg, raisins to suit
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