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Jenny Patterson cookbook, May 24, 1880
Page 83
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Unleavened Biscuit Stir cold soft water and brown flour together, making a batter a little thicker than for griddle cakes. These are best baked in the cast iron bread pans. Set the pans on the stove to heat, and when hot take a spoon and dip the moulds full of batter, and bake in a quick over. Another One quart of unbolted wheat, one pint and a half of water, one spoonful of molasses, and a pinch of salt. Stir the molasses and salt into warm water till dissolved and mixed. Stir in the flour very quickly. Put this into small cups or patties, heated very hot. Set in the oven as quick as possible, which must be as hot as it can be without burning. As soon as crust is formed, cover the bread with paper to prevent burning. Bake twenty or thirty minutes.
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Unleavened Biscuit Stir cold soft water and brown flour together, making a batter a little thicker than for griddle cakes. These are best baked in the cast iron bread pans. Set the pans on the stove to heat, and when hot take a spoon and dip the moulds full of batter, and bake in a quick over. Another One quart of unbolted wheat, one pint and a half of water, one spoonful of molasses, and a pinch of salt. Stir the molasses and salt into warm water till dissolved and mixed. Stir in the flour very quickly. Put this into small cups or patties, heated very hot. Set in the oven as quick as possible, which must be as hot as it can be without burning. As soon as crust is formed, cover the bread with paper to prevent burning. Bake twenty or thirty minutes.
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