Brussels Biscuits

Ingredients

• flour
• sugar
• eggs

Method

1. 1

   Bake the paste in the shape of a loaf, then cut and grill for preservation.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 254. The excerpt below is the record exactly as published.

floury basis of cake almost dis- appears, or is overtoned entirely by the addition of a largo amount of raisins, both sultanas and muscatels stoned, currants, dried cherries, pounded almozids, minced mixed candied peel, and spices. The body of the cake is thus SCOTCH BREAD, RUSKS 403 made for the English wedding or bride’s cake ; but there is added to it an outer incrustation, consisting of so-called glace, or glacing, and icing, together with external decora- tions, and a thick layer sometimes between the glacing and the cake of almond and sugar paste. Scotch Bread is a cake of flour, butter, sugar, eggs, spices, and lemon, etc., zest, mixed by stirring, and baked in flat tins not exceeding 2 inches in depth ; it is used in several parts of Scotland at breakfast, luncheon, etc., and for occa- sional refreshment. The English Poicnd Cake is closely related to it. Caraioay-seed Cake, frequently called Seed Cake merely, is a genuine English invention, and a most excellent prepara- tion. It consists of a fermented dough with milk, whole eggs, yolks, fruit-sugar or honey, and fused butter, sugar and flour ; the caraway-seed may be placed on the top of the cake, if it be flat and thin, or incorporated with it, if it be baked in a high mould like ratan cake ; the caraway- seed should be steeped in water for some time before being- put into the dough. Brussels Biscuits, or Bicsks, Germ. Zioiehack, are real biscuits, inasmuch as their paste is first baked in the shape of a loaf, and subsequently cut and grilled for preservation, by which process they become rusks. Eusks are defined by Johnson as a kind of ship’s provisions, but the product of this reference represents a more delicate variety of cake. In most German towns they can be bought of bakers, confectioners, and specialists under the name of Zwieback, being the literal German for ‘biscuit’; but they may not be asked for under the name of ‘ biscuits,’ as the German bakers and public apply this word to cakes made of sponge-cake or Savoy dough. Variations consist in the omission of the eggs ; the plainer product is intended for immediate consumption when it leaves the oven ; others are baked as buns, cut and covered with jam, 404 THE SPIRIT OF COOKERY sugar

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