Whole Wheat and Rye Tea Biscuits

Ingredients

• 1½ Cups Rye Flour
• 1 Cup Whole Wheat Flour
• 3 Tablespoons Baking Powder
• 1 Teaspoon Salt
• 1 Tablespoon Thin Syrup
• 2 Tablespoons Melted Fat
• 2/3 Cup Water
• 1 Egg White, beaten stiff

Method

1. 1

   Mix and sift the dry ingredients; work in the shortening, add syrup, then liquid and fold in stiffly beaten egg white; roll thin on a floured board, cut with cookie or large biscuit cutter, rub over with cooking oil or melted fat, make a crease across the center of each with dull edge of knife and fold over like Parkerhouse rolls, pressing edges together lightly.

2. 2

   Bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 25. The excerpt below is the record exactly as published.

WHOLE WHEAT AND RYE TEA BISCUITS v/z Cups Rye Flour 1 Cup Whole Wheat Flour 3 Tablespoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Thin Syrup 2 Tablespoons Melted Fat 2-3 Cup Water 1 Egg White, beaten stiff

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