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Jenny Patterson cookbook, May 24, 1880
Page 33
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Graham Biscuit , 2 qts graham flour. 1 tea-cupful of brown sugar, butter the size of an egg, 4 tea-spoonful of cream tartar rubbed well into the flour. 2 tea spoonfuls of soda dissolved in sweet milk sufficient to make it a stiff batter, but not to roll Stir with a spoon and make it into shape as best you can with hand well floured. The softer the batter the better. Bake quick
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Graham Biscuit , 2 qts graham flour. 1 tea-cupful of brown sugar, butter the size of an egg, 4 tea-spoonful of cream tartar rubbed well into the flour. 2 tea spoonfuls of soda dissolved in sweet milk sufficient to make it a stiff batter, but not to roll Stir with a spoon and make it into shape as best you can with hand well floured. The softer the batter the better. Bake quick
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