Chocolate Biscuits
From The encyclopædia of practical cookery, 1890
Serves 6
Take them out when done, and they are ready for use.
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 323. The excerpt below is the record exactly as published.
the yolks of three eggs, and beat for about twenty minutes ; then add 2jroz. of Chocolate and the whites of two eggs whipped to a stiff froth. Smear a baking-sheet over with warmed lard, cover it over with paper also brushed over with lard and dusted with caster sugar
Cook this with the app: pantry check, scaling, and the assistant.