Mafet Biscuits
From Soups, savouries, sweets, with a chapter on breads, 1889
They should be eaten quite new. If kept a few days, they can be crisped up again by putting them in a cool oven for a few minutes.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 41. The excerpt below is the record exactly as published.
Mafet Biscuits. One ounce of butter, two ounces of fine white flour, a pinch of salt, and lukewarm milk and water
Cook this with the app: pantry check, scaling, and the assistant.