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Rye Biscuit
Mrs. Lamkin.
Two cups rye meal, one and-a-half cups flour, onethird cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Rye Biscuit
Mrs. Lamkin.
Two cups rye meal, one and-a-half cups flour, onethird cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus.