Almond Biscuit
From The new practical cookery guide, 1913
Baked round, oval, or any fancy shape required.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 178. The excerpt below is the record exactly as published.
Almond Biscuit is made of fib. finely ground almonds, fib. finely ground hazel nuts, fib. fine sugar mixed with ten whisked whites of eggs, 6oz. of pastry flour, 6oz. of warmed butter
Cook this with the app: pantry check, scaling, and the assistant.