vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Breakfast Biscuits
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost: about 6d.
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 263. The excerpt below is the record exactly as published.
Breakfast Biscuits.- Mix flom- with cream to a proper consistency, and salt to taste. One pound of flour to a quarter of a pint of thin cream will make a paste sufficiently stiff. Form into small biscuits, prick them, and bake in a hot oven for fifteen or twenty minutes. Probable cost, about 6d. Or, mix flour as stated with a small bit of butter, the size of a pigeon's egg, and moisten with a quarter of a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.