Sponge Biscuit with Yeast

Ingredients

• half a teacup of melted butter
• a teaspoonful of salt
• a cup of good yeast
• a pint of lukewarm water
• flour

Method

1. 1

   Stir the melted butter, salt, and yeast into the water; then add flour to make a stiff batter.

2. 2

   Set this to rise; when light, drop this mixture onto flat buttered tins.

3. 3

   Bake quickly to a light brown color.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.

a teaspoonf ul of saleratus ; stir in meal, to the milk, until it is as thick as buckwheat batter. Bake in squares about one inch thick. It will require half an hour in a hot oven. If it is not nice, it will be because you hâve put in too much meal, and made the batter too thick. But try again, and you will succeed. SODA OB MILK BISCUIT. To a pound of sif ted flour, put the yolk of an egg ; dis- solve a teaspoonf ul of carbonate of soda in a little milk ; put it and a teasjwonf ul of sait to the flour, with as much milk as will make a stifif paste; work it well together, beat it for some minutes with a roUing-pin, then roll it* very thin. Out it in round or square biscuits, and bake in a moderate oven until they are crisp. BICH SODA BISCUIT WITH CBBAM OF TABTAB. To each quart of flour add two teaspoonfuls of cream of tartar sifted through it. Put in a tablespoonful of lard or butter; dissolve a tablespoonful of soda in a cup of water,pour it on the flour ; mix with milk, or milk and LA CUI8INE CREOLE. 129 water, to a soft dough, roU out on the floured biscuit board, eut with the biscuit cutter, and bake quickly. Add a little sait. A NICE WAY TO MAKB YBAST POWDEE BISCUIT. Take a quart of flour — 'Which is about the quantity re- quired by an ordinary f amily of six persons ; sif t one pint of the floup in a tin basin, and sift into it two heaping spoonf uls of yeast or baking powder. Add to the flour a tablespoonf ul of lard ; put this also in the basin and make, with a little sait, a nice batter ; beat the flour, lard and water very briskly until it is light. Take down your biscuit board and sift on it the other pint of flour, make a hole in the flour, and pour in your batter, gently stirring it until it is a soft dough; keep it as soft as possible, roll it out, eut it with the biscuit cutter, and bake quickly. Thèse biscuits never hâve that screwed or drawn-up look that most biscuits made with yeast powder hâve. SPONGB BISCUIT WJTH YEAST. Stir half a teacup of melted butter, a teaspoonf ul of sait and a cup of good yeast, into a pint of lukewarin water; then add flour

Cook this with the app: pantry check, scaling, and the assistant.