Butter Biscuits (German)
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 82. The excerpt below is the record exactly as published.
BUTTER BISCUITS "—GERMAN). [T then mix all well together, like dough for bread ; roll between the hands pieces of the dough, and cut with a knife to the size of a pigeon's egg. Bake in a quick oven for fifteen minutes. TEA CAKES {"BUTTER BISCUITS'^. Imgredients. 3 lb. of Flour. 2 tablespoonfuls of pounded Rock I lb. of Sugar. Ammonia, or Sal Volatile. } lb. of Butter. 3 tablespoonfuls of Caraway Seeds, S Eggs. slightly bruised. 1 tumblerful of Cold Water. Whisk up the eggs and mix with butter and sugar ; then mix all up together. Knead well, roll out with rolling-pin, prick with a fork, and make into shapes with a wineglass, or any other mould. Bake for half an hour on buttered tins. TEA CAKES {"COOKIES"). (Mrs. Fleming's Book.) Mix together one pound of white sugar, one pound of flour, and half a teaspoonful of carbonate of soda ; rub into a quarter of a pound of butter. Make into a soft paste with three eggs, well beaten, and a dessertspoonful of cream or milk ; essence of almonds to taste. Roll out half an inch thick, and cut with a wineglass. Bake ten minutes in a moderate oven. TEA CAKES {GERMAN). (Miss Becker's Recipe.) Ingredients. I lb. of Butter. S° Almonds. I lb. of Sugar
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