Baking Powder Biscuits
A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).
A historical recipe
The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Project Gutenberg eBook #60598.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Digitised by Project Gutenberg, eBook #60598 (https://www.gutenberg.org/ebooks/60598). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 4 teaspoons baking-powder, or 1 teaspoon soda and two teaspoons cream of tartar 1 pt.
- flour ¹⁄₂ teaspoon salt 2 tablespoons butter or lard ³⁄₄ to 1 cup milk or water Mix and sift the dry ingredients, work in the fat with the fingers, or mash it in with a fork.
- Add the liquid, one-third at a time, mixing the dough in three separate portions in the bowl.
- Cut through these three masses until they are barely mixed, then roll the dough to about one-half inch thickness;
- cut it into biscuits, lay them on a greased pan, brush the tops with milk or melted butter, and bake them for fifteen or twenty minutes in an insulated oven with stones heated so as to turn the paper a rich, dark brown, as explained in the test on page 225.