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Borden's Meat Biscuit

A biscuit made by boiling meat, thickening the broth, mixing with flour, shaping, baking, and storing sealed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and wheat work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 319 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Borden's Meat Biscuit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Boil the meat for a long time to separate the nutritious portions from the bones and fibrous materials.

  2. Evaporate the water until it reaches a thick consistency.

  3. Mix the thickened liquid with fine wheat flour to form a dough.

Shape and bake

  1. Roll out the dough and cut it into biscuit shapes.

  2. Bake the biscuits in a 350°F (175°C) oven until dried.

Store

  1. Store the biscuits in hermetically sealed tin cases, protecting them from humidity.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + wheattop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef or other meat
Supplies the protein and flavour that the thickened liquid carries into the dough.
Fine wheat flour
Provides the structure that holds the thickened mixture together as a dough.

The step that matters

Evaporate the water until it reaches a thick consistency. Stopping too early leaves the dough too wet to roll and shape, while over-reducing makes it stiff and dry. The thickened liquid must be concentrated enough to bind with the flour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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