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Milan Biscuits
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for two and a half pounds of biscuit.
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 919. The excerpt below is the record exactly as published.
Milan Biscuits.— Into a pound of flour rub half that quantity of butter, and add three- quarters of a pound of flour. Mix with two well-beaten eggs a wine-glassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.