{"id":3930,"slug":"little-cream-biscuit","title":"LITTLE CREAM BISCUIT","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups pastry flour.","4 teaspoons baking powder.","1/4 teaspoon salt.","1 tablespoon Cottolene.","3/4 cup of rich cream."],"ingredients_norm":["pastry flour","baking powder","salt","shortening","rich cream"],"steps":["Mix and sift flour, salt and baking powder.","Rub in Cottolene with tips of fingers.","Cut the cream into mixture with a silver knife.","When well mixed, toss on a well-floured board, pat and roll one-half inch thick.","Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot 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/31534","source_ref":"pg:31534:183","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f86dd19de0620204df58ac0016b071de8453953e201d77037b30e1367e391464","created_at":"2026-08-02T15:47:24Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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/little-cream-biscuit"}