Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariannut-free

Raised Biscuit

Name: Raised Biscuit
Yield: 3 servings
Ingredients: One pint of milk; one egg; one gill of butter; half-pint, or less, of sugar; two potatoes; These quantities will make three dozen biscuits

From Twentieth century home cook book, 1905

Serves 3

A modern interpretation · AI-generated from the original record

Ingredients

One pint of milk
one egg
one gill of butter
half-pint, or less, of sugar
two potatoes
These quantities will make three dozen biscuits

Method

Mix together over night, with rather less than half a pint of yeast, and flour in proportion.
In the morning mould them by hand, with as little flour as possible.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.

Raised Biscuit.— One pint of milk, one egg, one gill of butter, half-pint, or less, of sugar, two potatoes baked quite dry and mashed through a colander. Mix BREAD-MAKING. 23 together over night, with rather less than half a pint of yeast, and flour in propor- tion. In the morning mould them by hand, with as little tiour as possible. These quantities will make three dozen biscuits

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