Graham Biscuits
A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).
A historical recipe
The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- ½ teaspoonful soda graham flour butter
- two teaspoonfuls baking powder
Method
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- 1 cupful sour milk 1 tablespoonful sugar ½ teaspoonful salt ½ teaspoonful soda graham flour butter, size of egg Stir the soda dissolved in a little water into the milk, add salt, sugar, a little graham flour, the melted or softened butter, and more graham flour till the liquid has absorbed all possible.
- Dip a dessert spoon into cold water, then into the dough, taking enough to make a small biscuit, place in a buttered pan, repeating till dough is all used.
- Bake about twenty minutes.
- Use same recipe for white biscuits by substituting white flour for graham, and two teaspoonfuls baking powder for soda.
Plating
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