Barley Biscuit
A historical recipe from War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918).
A historical recipe
War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Project Gutenberg eBook #58621.
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 War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Digitised by Project Gutenberg, eBook #58621 (https://www.gutenberg.org/ebooks/58621). 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.
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Ingredients
- one cup of barley flour
- one cup of whole wheat flour
- one teaspoonful of salt
- four teaspoonfuls of baking powder
- two tablespoonfuls of butter substitute
Method
- Sift together one cup of barley flour, one cup of whole wheat flour, one teaspoonful of salt, and four teaspoonfuls of baking powder.
- Work in with two knives or with the fingers two tablespoonfuls of butter substitute or drippings.
- Add enough milk, about three fourths cup, to make a dough that can be handled.
- Roll out three fourths of an inch thick and bake in a good oven twenty-five minutes.