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Tea Biscuits
From The new home cook book, 1896
Serves 12
Presented as published in 1896. 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 new home cook book (1896), page 118. The excerpt below is the record exactly as published.
TEA BISCUITS. Mrs. O. L. Parker. Make a good soda or cream biscuit ; mould it and roll it out half the thickness of common biscuit ; spread it over' with three or four spoons of melted butter ; then over this sprinkle half a coffee cup of best sugar ; roll up as compactly as you would a roll of jelly cake ; slice your roll off into inch thick slices ; lay these flat on your tins and bake as biscuits. They are very nice cold. TEA BISCUITS. Mrs. Norcross. One cup of hot water, two of milk, three tablespoons VALUABLE RECIPES. 297 of yeast ; mix thoroughly ; after it is risen, take two-thirds of a cup of butter and a little sugar
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Cook this with the app: pantry check, scaling, and the assistant.