Rollin a
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
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A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
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
- two teaspoons of baking powder
- a tablespoon of lard
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- EDGERTON, of Arkansas, Secretary of State Board, and Lady Manager.
- To one quart of flour add two teaspoons of baking powder, one more of salt, and a tablespoon of lard;
- mix with sweet milk sufficient to roll out on board without sticking;
- cut with biscuit tin and bake quickly in hot oven.
Plating
Cookware for this recipe
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Chef's knife
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Rolling pin