Tea Biscuits
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 12. The excerpt below is the record exactly as published.
TEA BISCUITS Measure out 4 cups Purity Flour, add to it 1 teaspoon soda and 2 teaspoons cream of tartar. Sift thoroughly. Rub 2 tablespoons shortening into the dry ingredients, mix in enough sweet milk
Cook this with the app: pantry check, scaling, and the assistant.