Little Cream Biscuit
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
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A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 2 cups pastry flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon Cottolene
- 3/4 cup of rich cream
Method
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- 2 cups pastry flour.
- 4 teaspoons baking powder.
- 1/4 teaspoon salt.
- 1 tablespoon Cottolene.
- 3/4 cup of rich cream.
- PROCESS: Mix and sift flour, salt and baking powder.
- Rub in Cottolene with tips of fingers.
- Cut the cream into mixture with a silver knife.
- When well mixed, toss on a well-floured board, pat and roll one-half inch thick.
- Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.
Plating
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