Dinner
Caraway biscuits
Marion Harland’s original method for Caraway biscuits, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sift together three pints of flour, one teaspoonful of salt and one and one-half teaspoonfuls of baking-powder.
- Rub into this four tablespoonfuls of shortening.
- Add two tablespoonfuls of caraway seed, two eggs, well beaten, and one pint of milk.
- roll out to about a quarter of an inch in thickness and cut with a large biscuit-cutter.
Historical transcription
Source method
- 1
Sift together three pints of flour, one teaspoonful of salt and one and one-half teaspoonfuls of baking-powder. Rub into this four tablespoonfuls of shortening. Add two tablespoonfuls of caraway seed, two eggs, well beaten, and one pint of milk. Mix this into a smooth, firm dough. Knead quickly; roll out to about a quarter of an inch in thickness and cut with a large biscuit-cutter. Prick with a fork, lay on greased baking tins and bake in a hot oven fifteen minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.