Biscuits, a la duchesse

Name: Biscuits, a la duchesse
Yield: 5 servings
Ingredients: a quarter of a pound of flour; one pound of sugar; six yolks of eggs; twelve whites of eggs; dried orange flour; rasped lemon-peel; Add fruit or marmalade if you like

From Consult me, 1902

Serves 5

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 67. The excerpt below is the record exactly as published.

BISCUITS, a la duchesse. — They are made with rice flour, sifted as fine as possible ; dried orange flour, preserved and powdered very fine ; rasped lemon-peel ; a quarter of a pound of flour, to one pound of sugar ; six yolks, and twelve whites of eggs, well beat up ; finish as other biscuits. Add fruit or marmalade if you like

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