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Arrowroot Biscuits
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two dozen biscuits.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 172. The excerpt below is the record exactly as published.
Arrowroot Biscuits. — Beat a quarter of a poimd of butter to a cream: add gradually thi'ee well-beaten eggs, a quarter of a pound of flour, a quarter of a pound of sifted sugar, and three ounces of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.