{"id":6074,"slug":"bran-biscuits","title":"Bran biscuits.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two cups of wheat bran","one cup of white flour","two teaspoonfuls of baking powder","one very small teaspoonful of salt","a piece of lard the size of an egg","enough milk to make a stiff dough"],"ingredients_norm":["wheat bran","white flour","baking powder","salt","lard the size of egg","enough milk to make stiff dough"],"steps":["Mix two cups of wheat bran, one cup of white flour, two teaspoonfuls of baking powder, one very small teaspoonful of salt, a piece of lard the size of an egg, and enough milk to make a stiff dough.","Work well together, roll out about a half an inch thick, cut out with forms, and bake in a slow oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w116:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8d79f5093b47646b89185e75ac4f0f2caa206eca70e5c0159f2c445d9d0229d7","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bran-biscuits"}