Tuesday, November 17, 2009

1860 biscuits

Since Carol asked about a biscuit recipe and in honor of Melanie and her swashbuckling I found this recipe in:  MODERN COOKERY, FOR PRIVATE FAMILIES, reduced to a system of easy practice, in a series of  CAREFULLY TESTED RECEIPTS, in which the principles of BARON LIEBIG AND OTHER EMINENT WRITERS have been as much as possible applied and explained.  BY ELIZA ACTON (published in London 1860)

Good Captain's Biscuits
Make some fine white flour into a very smooth paste with new milk;
divide it into small balls;
roll them out, and afterwards pull them with the fingers as thin as possible;
prick them all over, and bake them in a somewhat brisk oven from ten to twelve minutes.
These are excellent and very wholesome biscuits.


  1. They sound SO yummy. Especially if you top them with your Aunt Ruby's Peach Honey.

  2. these are the kind of instructions southern cooks will dispense - oh a little of this - oh just a bit of that - and then you are so excited and it smells so good and you pull it out of the oven - and you have musket balls....

  3. at least that has been MY experience...as I pop open my pillsbury can :o)

  4. Karen, after having read a lot of "period" recipes they all sound Southern, and yes ma'am I know what your talking about. There are some from my great Aunt that I'm going ...um..huh? The Peach Honey was one. I threw everything in and then I see in her nicely typed note to add the sugar AFTER the peaches have started to boil. HUH? I love some of the recipes from the Buckeye Cookbook which tell you to use a coffee cup of this and a teacup of that...oh..an I almost posted a recipe for biscuits that used a gill of something...1 gill I THINK = 1/2 cup. But yeah..cooking was truly an extreme sport in those days