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Potato Split Biscuit

  • 2 large, white potatoes
  • 1 teacup full of lard and butter mixed
  • Salt
  • 2 well beaten eggs
  • 1 teacup milk
  • 1/2 cake compressed yeast
  • 1 tablespoon of sugar
  • 1 quart sifted flour
Bake 2 large, white potatoes, while hot mash through a strainer into a stone jar. Into the hot potatoes stir a teacup full of lard and butter mixed, salt and 2 well-beaten eggs. To this add a teacup milk in which has been dissolved 1/2 cake compressed yeast and a tablespoon of sugar; stir in a quart sifted flour. Mix this at 9 o'clock in the morning, cover and leave anywhere in the kitchen in the winter. At 12 o'clock add to the dough a pint of sifted flour, set away for a second rising. At 5 o'clock in the afternoon turn out the dough on a biscuit board and with just enough flour to handle roll out and cut with biscuit cutter, placing one on top of another in a baking pan, cover and let them stand 2 hours. Baking in a quick oven for a 7 o'clock tea.
Submitted by Cassyjean - Torrington, CT Oct 12, 2009
15 min 30 min 45 min

Yeast

  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom

Potatoes

  • Potatoes are very high in Potassium content, surpassing Bananas and Broccoli
  • Potatoes (without extra seasoning or sauces) are fat-free and sodium-free
  • Many people mistakenly believe that potatoes have gluten, but they are entirely gluten-free
  • Potatoes originated in the Andes region of Peru, and the Spanish brought them to Europe in the 16th century
  • Potatoes are high in Vitamin C, Fiber, and Potassium

Sugar

  • The American Heart Association recommends the following for daily sugar intake: 9 Tsp (Men), 5 Tsp (Women), 3 Tsp (Children)
  • The average american consumes over 20 teaspoons of sugar per day
  • Most sweeteners including sugar and fruit extracts, cane juices, honey, syrup, etc. have a fructose/glucose ratio of approximately 50/50
  • Fructose is found in sugar and most sweeteners and is unhealthy because it goes straight to the liver causing diabetes and heart disease
  • Sugar is sometimes referred to as "evaporated cane juice"
  • Many people choose sugar over high fructose corn syrup because sugar is not as highly processed
  • Consumption of sugar increases insulin levels, increases energy, but then leads to a drop in both and likely a craving for more food
  • Sugar is a carbohydrate with about 9 calories per sugar cube
  • About 40% of the world's sugar production comes from Brazil
  • The fully mature sugar cane stem can grow as tall as five meters
  • Sugar cane and sugar beet are the most common sources of refined sugar
  • Sugar is sucrose which can is found naturally in many plants
  • Christopher Columbus is credited with bringing sugar to the Americas
  • The process of creating sugar through evaporation of the sugar cane juice began in India
  • The earliest known production of sugar dates back to 9000 BC in the southwest Pacific island of New Guinea

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