1910 Rumford Southern Sweet Potato Biscuits Recipe - Old Cookbook Show
Rumford Southern Sweet Potato Biscuits Recipe - Old Cookbook Show
Today we look at a recipe from one of our old cookbooks for Southern biscuits made with sweet potato. In this time period potato biscuits were popular, and sweet potato biscuits especially so. The potatoes make a super light and soft biscuit, even if you have the 'wrong' flour.
Ingredients:
3 cups flour
6 teaspoons Rumford Baking Powder **I misspoke in the video, it's definitely 6 teaspoons
1 teaspoon sugar
1 teaspoon salt
4 tablespoons shortening
1 cup mashed cooked sweet potato
About 1 cup milk
Method:
Sift the flour, baking powder, sugar, and salt together, cut in the shortening, add the potatoes, then the milk gradually, and mix to a soft dough.
Turn onto a floured board and roll out one-half inch thick, cut into biscuits, place on a baking sheet and bake twelve to fifteen minutes in a hot oven.
**I misspoke in the video, it's definitely 6 teaspoons of baking powder.
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Old Cookbook Show | The 1937 Caramel Sugar Cookies Recipe
1937 Caramel Sugar Cookies Recipe - Old Cookbook Show
1 cup butter or margarine
1 cup white sugar
½ cup brown sugar, sifted
3 beaten eggs
2 teaspoons vanilla
3 ¾ cups flour
1 teaspoon salt
½ teaspoon soda
Cream the fat. Add the white and brown sugars a little bit at a time and cream together with the butter or margarine very thoroughly. Add beaten eggs and vanilla. Sift dry ingredients together and stir well into the first mixture. Chill the dough. Roll to about a fourth of an inch in thickness, sprinkle with sugar and run the rolling pin lightly over the sugar to press it slightly into the top of the sheet. Cut out the cookies, place on a cookie sheet and bake at 350ºF.
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What's Christmas Like In The 18th Century? And Corriander Cookies From 1796
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1856 Tavern Biscuits Recipe - Old Cookbook Show
1856 Tavern Biscuits Recipe - Old Cookbook Show
Today we are doing a recipe from one of our more famous old cookbooks - The Virginia Housewife - this piece of culinary history was printed in 1856.
Tavern Biscuit Recipe
To one pound of flour, add half a pound of sugar, half a pound of butter some mace and nutmeg powdered and a glass of brandy or wine; wet it with milk and when well kneaded, roll it thin cut it in shapes and bake it quickly.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!
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What Were American Biscuits Like Before Baking Powder Or Baking Soda?
What Were American Biscuits Like Before Baking Powder Or Baking Soda - Glen And Friends Old Cookbook Show
Today we look at the early culinary history of the iconic American Biscuit and compare a few community cookbook recipes.
Now for the Dogmatic hairsplitters... Yes, before Baking Soda and Baking Powder were commercially made and brought to market in the 1840s / 1850s, there were chemical leavening agents available. However they were difficult to make, mostly had to be made at home by the cook, and could go terribly wrong if the ratios were incorrect.
It is extremely rare to see any chemical leavening agents to be called for in any of the cookbooks in my collection published before the 1840s. Home Cooks just didn't use them.
As for Swan's Down Flour being the only flour to use - it didn't come to market until 1894 and had very limited distribution until 1904.
Kentucky Biscuit Recipe
One quart of flour, half a cup of butter, a pinch of salt: make a stiff dough with milk: knead it a little, then beat hard with a rolling pin, fifteen or twenty minutes. Roll out and cut into small round biscuits. Prick with a fork and bake in a hot oven.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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GDBO: Tavern Biscuits
Programs Manager Mary returns in this episode of the Great Dumbarton Bake Off, scarred by the frying lard incident of 2020 but ready to jump back into baking with these scrumptious tavern biscuits. What a comeback!
The Great Dumbarton Bake Off (GDBO) is a chance for Dumbarton House staff members to make historic recipes using modern methods. Check back in periodically for new dishes and tips! Read more about some recipes on our blog at dumbartonhouse.org/blog