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    You are in: Home / Recipes / Rye Biscuits (1908) Recipe
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    Rye Biscuits (1908)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chocolatl's Note:

    This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This recipe is also unusual in that it calls for a small egg. Rumford Baking Powder is still being made, by the same company that makes Clabber Girl.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F (hot oven).
    2. 2
      Sift flour, baking powder and salt together.
    3. 3
      Cut in the shortening.
    4. 4
      Mix in egg and milk to make a light dough.
    5. 5
      Roll out on a lightly floured board and cut into biscuit shapes.
    6. 6
      Place on a lightly greased baking sheet.
    7. 7
      Bake until browned on top, about 15 minutes.

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    Ratings & Reviews:

    • on April 14, 2013

      55

      I enjoy biscuits so much and have never found a recipe more delicious than this one! The only thing I changed was buttermilk in place of regular milk. Think you for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rye Biscuits (1908)

    Serving Size: 1 (39 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 93.2
     
    Calories from Fat 29
    31%
    Total Fat 3.2 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 13.9 mg
    4%
    Sodium 424.0 mg
    17%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 2.0 g
    8%
    Sugars 0.2 g
    0%
    Protein 2.7 g
    5%

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