Chocolate Biscuit
From The national course in home economics, 1917
Serves 1
Especially appropriate for chocolataires and afternoon teas.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 111. The excerpt below is the record exactly as published.
CHOCOLATE BISCUIT. (Especially appropriate for chocolataires and afternoon teas.) Cover three large baking-pans with paper that has been well-oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous one-half cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.