Arrowroot Biscuits

Name: Arrowroot Biscuits
Ingredients: half a pound of butter; half a pound of sugar; the yolks of four eggs; half a pound of arrowroot; a pinch of salt

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 13. The excerpt below is the record exactly as published.

Arrowroot Biscuits. Put into a basin half a pound of butter, half a pound of sugar ; cream them together ; next add the yolks of four eggs and half a pound of arrowroot. Beat the whites to a stiff froth on a clean dry plate with a pinch of salt

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