Tea Biscuits Made with Baking Powder
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 4 ingredients
- 4 cupfuls of sifted flour
- 3 teaspoonfuls of baking-powder
- 1 teaspoonful of salt
- 1 tablespoonful of butter
Method
- 4 cupfuls of sifted flour.
- 3 teaspoonfuls of baking-powder.
- 1 teaspoonful of salt.
- 1 tablespoonful of butter.
- Add the salt and baking-powder to the flour and sift them.
- Rub in the butter well.
- With a fork stir in lightly and quickly sufficient milk to make a soft dough.
- The dough must be only just stiff enough to roll.
- Flour the board well, turn the dough onto it, and lightly roll it to a half inch thickness.
- Cut it into small circles, brush the tops with milk, and bake in a quick oven for twenty to thirty minutes.
Plating
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