{"id":4029,"slug":"potato-biscuit","title":"POTATO BISCUIT","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup mashed lightly packed potato","2 tablespoons fat","1 cup whole wheat flour","1 teaspoons baking powder","1 teaspoon salt","About 1/2 cup milk or water in which potatoes were cooked"],"ingredients_norm":["mashed lightly packed potato","fat","whole wheat flour","baking powder","salt","milk or water in which potatoes were"],"steps":["Add melted fat to mashed potato.","Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough.","Roll out 1/2 inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes.","(If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)"],"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/15464","source_ref":"pg:15464:28","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"36d4d1031ebb42efdd86dd191095a992da268a79f663eda697124e14df835e3c","created_at":"2026-08-02T16:08:31Z","updated_at":"2026-08-02T16:08:31Z","notice":"Historical recipe (1918), 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/potato-biscuit"}