Recreating an 1886 tea biscuit recipe from Sarah Tyson Rorer's Philadelphia Cookbook
In short: This video explores a 19th-century recipe for tea biscuits, offering a glimpse into the culinary methods of Sarah Tyson Rorer. By following her original instructions, we learn how to prepare these historical baked goods in a modern kitchen.
Sarah Tyson Rorer, often cited as America's first dietitian, published her Philadelphia Cookbook in 1886. This recipe for Tea Biscuit Number Two requires specific techniques, such as beating the initial mixture for five minutes and allowing it to rise in a warm environment of 72 degrees Fahrenheit for four hours.
The process involves creating a soft dough that must be kneaded for fifteen minutes until elastic. After the dough doubles in bulk, it is rolled to a half-inch thickness and baked in a quick oven at 400 degrees Fahrenheit for fifteen minutes. This historical exercise highlights the meticulous preparation required in late 19th-century home cooking.
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Sources
- Summary by Intellect · source: Baking Mrs. Rorer's Tea Biscuit Number 2 from 1886 | Old Cookbook Show
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