Welcome back to Sunday morning and the Old Cookbook Show, friends! Today, we're diving into the culinary archives with a recipe from Mrs. Rorer's Philadelphia Cookbook, first published in 1886. Join me as we recreate Mrs. Rorer's Tea Biscuit Number Two, a delightful journey into the flavours of the late 1800s. I'll share historical insights, tips for modern adaptations, and, of course, the joy of tasting a piece of culinary history.
Cookbook & Author:
Mrs. Rorer's Philadelphia Cookbook (1886)
Mrs. Rorer: A Culinary Pioneer of the 19th Century
Mrs. Rorer vs. Fanny Farmer: Who Was More Famous?
America's First Dietitian: Unraveling Mrs. Rorer's Impact
Share your thoughts on historical recipes and adaptations
What other 19th-century recipes would you like to explore?
Tea Biscuit No. 2
1 pint of milk
2 eggs
1 teaspoonful of salt
1 teaspoonful of sugar
2 ounces of butter or lard
3 or more pints of four
½ cup of yeast or quarter of a compressed cake
Scald the milk, add to it the butter or lard, and stand one side to cool.
When cool, add the salt, sugar and yeast; mix, and add one-half the flour; beat continuously for five minutes, cover and stand in a warm place (72° Fahr.) for four hours.
When light, add the eggs well beaten, and sufficient flour to make a soft dough.
Knead lightly and continuously for fifteen minutes or until elastic; cover again and stand in a warm place until double its bulk, or very light, then roll out in a sheet about a half-inch thick, cut into biscuits with a cutter, place in greased baking-pans, cover, let stand a half-hour and bake in a quick oven (400° Fahr.) for fifteen minutes.
0:00 Introduction to Mrs. Rorer's Tea Biscuit Number Two
3:15 Unraveling Mrs. Rorer's Culinary Legacy
7:30 Baking Process & Tips
12:45 Tasting and Review
15:20 Modernizing Mrs. Rorer's Recipe
18:10 Your Comments and Future Recipe Suggestions
Don't forget to like, share, and subscribe for more journeys into the world of historic recipes! Join me next time as we continue exploring the fascinating stories behind the recipes of the past. Happy cooking!
Mrs. Rorer vs. Fanny Farmer: Unveiling Culinary Legends | Old Cookbook Show
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