Currant Biscuits

Ingredients

• 1 ½ lb. of sugar
• 2 lbs. of flour
• 1 ½ lbs. of butter
• 1 ½ lb. of currants
• 1 teaspoonful of cinnamon
• 1 teaspoonful of nutmeg
• five eggs

Method

1. 1

   Beat butter and sugar together, whisk eggs, add to mixture, roll out, cut into cakes, place on tins, strew sugar on top, and bake in a moderate oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 183. The excerpt below is the record exactly as published.

CURRANT BISCUITS— Sugar, 1 % lb. ; flour, 2 lbs. ; butter 1 % lbs. ; currants, 1% lb. ; 1 teaspoonful each of cinnamon and nutmeg ; five eggs. Beat the butter and sugar to- gether, whisk the eggs, and add to the other ingredients, mix well. Roll out the dough in sheets, cut into cakes, place them on tins, strew white sugar on the top, and bake in a moderate oven. CURRANT WATER ICE. — Put a teaspoonful of black cur- rant jelly into a basin ; add the juice of two lemons, a gill of black currant syrup, aDd half a pint of water ; strain, and freeze. CURRANT CAKES— Take 2 lbs. of flour, and 1 lb. of butter rubbed into the flour ; mix it to a paste with cold water, and two teaspoonfuls of yeast ; take 10 ozs. of currants, 4 ozs. of sugar, a little clove pepper, and a little cinnamon : mix, and put a Httle into the inside of every cake ; roll your cakes thin, and cut into different shapes with a tin mould ; bake them in a sharp oven. CURRANT DROPS— Put 1 lb. of pounded loaf sugar upon a plate ; then the juice of black or red currants ; make into a paste of thickish consis- tency ; drop on fine paper, and dry. CURRANT JAM, Black, Red or White. — Let the fruit be very ripe, pick it clean from the stalks, bruise it, and to every pound put three quarters of a pound of loaf-sugar ; stir it well, and boil half an hour. CURRANT JELLY, Red, or Black. — Strip the fruit, and in a stone jar stew them in a sauce-pan of water, or on the fire ; strain off the liquor, and to every pint weigh 1 lb. of loaf-sugar ; put the latter in large lumps into it, in a stene or china vessel, till nearly dissolved ; then put it into a pre- serving-pan ; simmer and skim. When it will jelly on a plate, put it in small jars or glasses. CURRANTS, to Preserve for Tarts. — Let the currants be ripe. CUR cus *5* dry, and well picked. To every i % lb. of currants, put i lb. of sugar

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