A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
When you bake take a pint of sponge, one tablespoonful of melted butter, one tablespoonful of sugar, the white of one egg beaten to a foam
Let rise until light
mold into biscuits
and when light bake
Modern guidance to help you succeed with this vintage recipe
Using 'sponge' (a pre-fermented flour and yeast mixture) provides developed gluten structure and complex flavor from extended fermentation. The beaten egg white creates a protein network that traps air bubbles, contributing to a lighter, more delicate crumb. Melting the butter ensures even distribution throughout the dough, preventing large pockets of fat that would create an uneven texture.
The sponge can be prepared up to 12 hours in advance and stored at room temperature, covered loosely. For longer storage, refrigerate the sponge for up to 3 days and bring to room temperature before using. The shaped, unrisen biscuits can be covered and refrigerated overnight for a slow second rise, then brought to room temperature before baking.
Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 1 month. Reheat frozen biscuits in a 350°F oven for 8-10 minutes until warmed through and slightly crisp on the outside.
AI-generated tips from Chef Cecil's culinary database
The sponge can be prepared up to 12 hours in advance and stored at room temperature, covered loosely. For longer storage, refrigerate the sponge for up to 3 days and bring to room temperature before using. The shaped, unrisen biscuits can be covered and refrigerated overnight for a slow second rise, then brought to room temperature before baking.
Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 1 month. Reheat frozen biscuits in a 350°F oven for 8-10 minutes until warmed through and slightly crisp on the outside.
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