Dixie Biscuit
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
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 Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). 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.
United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One pint of milk
- One teaspoonful of lard
- Six cupfuls of flour
Method
- One pint of milk, One teaspoonful of lard, Two teaspoonsful of butter, Two teaspoonsful of sugar, One heaping teaspoonful of salt, One-half yeast cake, Six cupfuls of flour.
- Put milk on stove in double boiler with butter, salt, lard and sugar.
- When milk becomes scalded, let it cool until blood heat.
- Dissolve yeast and stir it into the scalded milk.
- Then add to milk when cooled two and a half cups of flour and mix to a stiff batter.
- Next add an egg well beaten to the batter and put the batter in a warm place to rise.
- Let it rise bout five hours and then knead as for ordinary biscuit using three and a half cups of flour.
- Knead until dough can be handled easily, then roll out to one-half inch thickness.
- Rub each biscuit with melted butter, put two biscuits together and place in pans far enough apart not to touch.
- Bake fifteen or twenty minutes in hot oven.