Biscuits

Ingredients

• six eggs
• 6 table-spoonfuls of caster sugar
• 1 table-spoonful of vanilla sugar
• a tiny pinch of salt
• 1 teacupful of whipped thick Cream

Method

1. 1

   Mix the yolks of six eggs with 6 tablespoonfuls of caster sugar and 1 tablespoonful of vanilla sugar; add a tiny pinch of salt.

2. 2

   Beat the above ingredients well, sifting-in at the same time sufficient flour to make a stiff batter; then add the well-whipped whites of the six eggs and 1 teacupful of whipped thick cream.

3. 3

   Make some small paper cases, fill them with the above mixture, dust some caster sugar on the tops, and put them in a moderate oven.

4. 4

   In a quarter-of-an-hour’s time take the cases of biscuits out, put them on a folded napkin or a fancy-edged dish-paper on a hot dish, and serve them as quickly as possible.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 537. The excerpt below is the record exactly as published.

six eggs with 6oz. of powdered white sugar, and when they are well beaten together add and beat in gradually 6oz. of flour. Beat the whites of the six eggs to a stiff froth, and mix them in with the beaten yolks, sugar and flour ; add then J breakfast-cupful of whipped Cream, and stir it in very carefully and gently. Pour this mixture into moulds, and bake. (4) Mix the yolks of six eggs with 6 table-spoonfuls of caster sugar and 1 table-spoonful of vanilla sugar ; add a tiny pinch of salt. Beat the above ingredients well, sifting- in at the same time sufficient flour to make a stiff batter ; then add the well-whipped whites of the six eggs and 1 teacupful of whipped thick Cream. Make some small paper cases, fill them with the above mixture, dust some caster sugar on the tops, and put them in a moderate oven. In a quarter-of-an- hour’s time take the cases of biscuits

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