Chocolate Biscuits

Ingredients

• the yolks of eight eggs
• jib. of caster sugar
• 6oz. of flour
• l|oz. of Chocolate
• about Stable-spoonfuls of sugar

Method

1. 1

   Put the yolks of eight eggs in a basin with 1 pound of caster sugar, and beat them well; then mix in gradually 6 ounces of flour, and continue beating until smooth.

2. 2

   Whisk the whites of the eggs to a stiff froth, then stir them in lightly with the mixture, and season with a few drops of essence of vanilla.

3. 3

   Butter small round tins, fill each with the mixture, and bake in a brisk oven.

4. 4

   When cooked, take the biscuits out of the tins and leave them until cold.

5. 5

   Melt 1 ounce of Chocolate with a small quantity of water, stir over a slow fire until dissolved, then add sugar until thick enough to spread.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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.

Chocolate Biscuits. — (1) Put the yolks of eight eggs in a basin with jib. of caster sugar, and beat them well; then mix in gradually 6oz. of flour, and continue beating until the batter is quite smooth. Whisk the whites of the eggs to a stiff froth, then stir them in very lightly with the foregoing, and season the mixture with a few drops of the essence of vanilla. Butter some small round tins, three-parts fill each with the mixture, and bake in a brisk oven. When cooked, take the biscuits out of the tins, and leave them until cold. Put l|oz. of Chocolate into a saucepan with a very small quantity of water, and stir it over a slow fire until dissolved; then put in about Stable- spoonfuls of sugar

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