Name: ★ Granella No. 1--wheat, Corn and Oats
Ingredients: 5/8 cup cold water mix dry ingredients; 2 cups; 1/2 cup; 1 1/2 tablespn; 1/4 until almost too stiff to knead; 1/3 inch thick; 2 tablespns; 1 only of yellow granular meal; 8 1/2 lbs; salt

Directions

Make the dough

Mix dry ingredients.
Add water to ¾ of the quantity for a stiff dough, then work in the remaining ¼ of water until almost too stiff to knead.
Scald the granular meal with part of the water to avoid a sandy texture.
Roll and pound dough to ¼ or ⅓ inch thick.
Cut dough into round or square biscuits.
Set biscuits in a cold place for 2 hours or more.

Bake and serve

Bake biscuits in a slow oven until a rich cream color or golden brown all through.
Grind biscuits coarse or fine as desired.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

★ Granella No. 1--wheat, Corn and Oats