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Dover Biscuits
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two dozen or more cakes.
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 469. The excerpt below is the record exactly as published.
Dover Biscuits.— Beat half a pound of fresh butter into a cream, and stir into it half a pound of fine sugar. Beat two eggs to a froth ; add a table-spoonful of nutmeg. Mix the eggs and butter together, and blend with them three- quarters of a pound of fine flou
Cook this with the app: pantry check, scaling, and the assistant.