Biscuit

Ingredients

• 1 cup of sugar
• 1/2 cup of water
• 4 eggs
• 1/4 cup of cream
• Flavor with vanilla bean or Maraschino
• 1 pt. of whipped cream

Method

1. 1

   Make syrup of sugar and water.

2. 2

   Beat yolks of eggs, add syrup and cream.

3. 3

   Stir over heat until it coats the spoon.

4. 4

   Cool, beat until stiff, fold in whipped cream, mold, and freeze.

Nutrition per serving

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 8. The excerpt below is the record exactly as published.

BISCUIT. Contributed by Sally M. Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. \Yz lbs. of the best flour, 4 oz. of lard, "fi teaspoonful of salt. Mix with cold water just as stiff as possible. Put the dough on a board and knead until it is perfectly pliable and makes a popping sound under your hands from the air bubbles breaking in it, and until you can pull it down in long thin strips. These tests are infallible, but the dough has to be worked hard and long. Break off into pieces about the size of an egg. Mould them into round balls, about ^ in. thick, flatten with a rolling pin. Stick through 5 or 6 times with a fork. The oven must be well heated but not too hot. Bake ^2 hour. RARE OLD RECEIPTS 25] BEAUVILLING POTATOES. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Wash clean the quantity of potatoes you require, boil them, and when they are done, drain them in a colander, peel them, cut them in small round pieces, or thin slices; put into a stewpan some butter, parsley chopped up, salt and whole pepper. Add to that the po- tatoes. Place the stewpan upon a fire, stir them up as the butter melts, and in case it is required, add a little bouillon or water. On dishing add the juice of a lemon, or a dash of verjuice. CRAB SOUP. Contributed by Sally M. Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. 1 dozen good sized crabs, 1 qt. of new milk, 1 pt. of pure cream, %. lb. of best butter, ]/ 2 teaspoonful of finely chopped onions, salt and paprika to taste. Put milk and cream in a double boiler, and bring to a boil. Rub butter with a scant tablespoonful of flour, and add to it also the chopped onions. When it comes to a boil, put in crab meat and pepper and boil ten or fifteen minutes. Add salt first before taking off the fire. BISCUIT. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. Make a syrup of 1 cup of sugar, ^ cup of water. Beat the yolks of 4 eggs, add £4 cup of syrup, and J^ cup of cream. Place the mixture on fire. Stir till it coats spoon. Place it on ice and beat till it is stiff and light. Flavor with vanilla bean or Maraschino, when taken from off fire. Fold in lightly a pt. of whipped cream.

Cook this with the app: pantry check, scaling, and the assistant.