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Cheese Biscuits
From The encyclopædia of practical cookery, 1890
Serves 1
The biscuits should be about the size of macaroons.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 255. The excerpt below is the record exactly as published.
a little cayenne pepper, double the paste over, and then roll it out very thin. With a round tin cutter, about 2in. in diameter, cut the paste into rounds, brush these over with a paste-brusli dipped in beaten egg', put them on a floured baking-sheet, leaving a short space between each, and bake in a quick oven till lightly browned. When cooked, arrange the biscuits on a folded napkin or a lace-edged dish-paper on a hot dish, and serve while very hot. (4) Put an equal quantity of grated Cheese, butter, and flour into a basin, mix them thoroughly, and add a little salt
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