Velvet Biscuit
From Miss Parloa's kitchen companion, 1887
Serves 2
Details on baking time and temperature are not provided.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 420. The excerpt below is the record exactly as published.
Velvet Biscuit. Use one quart of flour, three eggs, three teaspoonfuls of sugar, one of salt, one heaping table-spoonful of butter, half of a cake of compressed yeast or half a cupful of liquid yeast, and one small cupful of warm milk
Cook this with the app: pantry check, scaling, and the assistant.