vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Brighton Biscuit
From The Toronto Cook Book, 1915
Serves 18
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.
Brighton Biscuit Four pounds of flour, two pounds white sugar, one pound butter, ten eggs, juice and pulp of two oranges, half teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.