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Rye Biscuit

A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).

A historical recipe

What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.

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 What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Digitised by Project Gutenberg, eBook #51197 (https://www.gutenberg.org/ebooks/51197). 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

Method

  1. Two cups rye flour, one cup white flour, one and a half cups milk, one tablespoonful sugar, one tablespoonful lard, one tablespoonful butter, two teaspoonfuls baking-powder, saltspoonful salt.
  2. Rub the shortening into the flour after sifting the salt and baking-powder with it;
  3. add the sugar and the milk;
  4. roll the dough out quickly, and bake the biscuit in a brisk oven.