vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Dessert Biscuits
From Cassell's dictionary of cookery, 1892
Serves 5
Probable cost, 1s. 6d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 465. The excerpt below is the record exactly as published.
half a pound of good fresh butter into one pound of flour, add half a pound of well- washed currants, and the same quantity of powdered sugar. Mix the flour with the eggs to a stift' paste. Roll and cut into small round cakes. 13ake in a slow oven for fifteen minutes. Probable cost. Is. 8d. Suiiicient for one dozen or more cakes. Dessert Biscuits. — ^\'hip half a poimd of good fresh butter to a cream. If the weather be cold, place it beside the fire before com- mencing operations, but it should not oil. "N^Tien beaten to a cream add the flour and sugar slowly and gradually, then the flavouring of lemon, ratafia, cinnamon, &c., and lastly, mix all together with the beaten yolks of half a dozen eggs
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