Graham Biscuit

Graham Biscuit: 

Pour boiling water on Graham flour, stirring rapidly till all the flour is wet. Too much stirring makes it tough.

It should be about as thick as can be stirred easily with a strong iron spoon.

Place the dough, with plenty of flour, upon the moulding board, form it into a roll, and slice with a knife into cakes three-fourths of an inch thick, and bake in a hot oven.

Alternative Recipe:

Stir into cold water Graham flour enough for a rather soft dough; knead it five minutes, roll three-fourths of an inch thick, and cut into cakes with a common biscuit cutter. Bake from twenty to thirty minutes in a hot oven.

From Health, or, How to Live (1865) by James White

Advertisements
Categories: 19th Century Recipes (From Adventist Pioneer[s]) | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: