Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Soda Biscuits
From Around-the-world cook book, 1913
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- Flour, 1 quart
- Butter, 2 tablespoons
- Water, 2 cups
- Baking-powder, 2 teaspoons
- Salt, 1/2 teaspoon
Method
Mix well, handle as little as possible, and cut into biscuits and bake.
Nutrition per serving
612Calories
18 gProtein
129 gCarbs
10 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 2. The excerpt below is the record exactly as published.
Salt, 1/2 teaspoon. Dissolve the yeast-cake in l^ cupful of lukewarm water. Rub together the flour and butter, in a pan. Make a hole in the center of the flour in the pan, and pour into this the milk and the yeast. Also put in the sugar and half a tea- spoon of salt. Stir together, and let it then stand overnight. Next morn- ing knead it thoroughly, and put aside in a warm place. 5 BREADS AROUNDTHE-WORLD COOK BOOK Let it rise till light, then work it over again, and roll out to a thickness of about 1 inch. Cut into circles with a bis- cuit-cutter, and spread the tops with melted butter. Fold over, and place them to rise in the pan in which they are to be baked; being careful not to crowd them. Bake in a quick oven until light-brown on top. WASHINGTON ROLLS Pastry flour, % cup. Sweet milk, i/^ cup. Sugar, 2 tablespoons, Yeast-cake, i/2) Salt, 1/4 teaspoon. Butter, 2 tablespoons, Egg, 1, Grated lemon-rind. Scald the milk, and add the sugar and salt, and let it cool. Add the flour and the yeast-cake, which has been dissolved in 2 tablespoons of lukewarm water. Cover, and let it rise overnight ; and then add 2 tablespoons of melted butter, 1 egg well-beaten, the grated rind of 1 lemon, and flour enough to knead. Let it rise again, and when light, roll out % inch thick, and shape it the same as rolls. Let it rise still another time, and when light, bake in a rather hot oven. BATH BTTNS Sifted flour, 1 pound, Milk, 1 cup. Salt, % teaspoon. Yeast-cake, i^, Eggs, 4, 6 AROUND-THE-WORLD COOK BOOK BREADS Melted butter, 4 ounces, Sugar, Currants, Candied orange-peel. Dissolve the yeast in warm water. Add the salt and milk, and mix it with the fiour to a dough. Knead, and let it stand till light. Work in the beaten eggs, and the butter. Cover, and set aside, till risen a second time. Mold into balls a little larger than an egg, and press into the top of each one some currants and shreds of candied orange-peel. Arrange the buns a half an inch apart on greased pans, and let them stand in a warm place until light. Brush the tops with warm water; sprinkle thickly with granulated sugar, and bake in a moderate oven for about three-quarters of an hour. GEAHAM GEMS Eggs, 3, Milk, lukewarm, 3 cups, Graham flour, 3 cups. Sugar, 1 tablespoon, Melted butter, 1 tablespoon, Salt, 1/2 teaspoon, Baking-powder, 1 heaping teaspoon. SODA BISCUITS Flour, 1 quart. Butter, 2 tablespoons, Water, 2 cups, ' Baking-powder, 2 teaspoons
Cook this with the app: pantry check, scaling, and the assistant.