Naples Biscuit

Ingredients

• One pound of flour
• one pound of pulverized white sugar
• twelve eggs
• a gill of wine

Method

1. 1

   Mix flour, sugar, and eggs.

2. 2

   Bake in long, narrow pans.

3. 3

   Lightness and crispness are key.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 87. The excerpt below is the record exactly as published.

a gill of wine, and grate over it a little nutmeg; allow a quantity proportioned to the size of the family to be served. The above quantity will answer for eight persons. Hard Sauce. (Mrs. ChevalliS.) Cream butter and powdered sugar together, a quarter of a pound each ; rub some of the sugar on a lemon to impart flavor to it, and put in some of the juice also ; make the sauce up like a pat of butter, and, if you choose, grate nutmeg over the top. VIROINIA COOKERY-BOOK. 181 CHAPTER XV. SWEET CAKES. Sponge Cake. — ^Butter Sponge Cake. — ^Valley Sponge Cake.— Pound Cake. —Naples Biscuit.— Bride's Cake. — Elegant Black Fruit Cake. — ^Fine Fruit Cake (More Modern Recipe). — A Cheaper but Good Fruit Cake. — White Fruit Cake.— Jackson Cake. — Lee Cake. — Composition Cake. — Snow-mountain Cake. — Home Gin- gerbread, No. 1. — Home Gingerbread, No. 2. — Lady Cake. — Pres- ton Ginger Cake.— Little Molasses Cake.— Mrs. J. Randolph Page's Ginger Cake.— Mrs. Ritchie's Marmalade Cake.— Ginger Snaps. — Jew's Cake. — Good Ginger Cake. — Mrs. Garrett's Ten -minute Cake. — Baker's or Plebeian Gingerbread. — Never-failing Cake. — Cocoa-nut Cake. — Leavened Fruit Cake. — White Cup Cake. — Angel's Food. — Republican Cake. — Wafers.— Cream Cake. — Tea Cake, No. 1.— Tea Cake, No. 2. — Indian Meal Pound Cake.— Al- mond Cake. — Shrewsbury Cakes.— A Good but Cheap Cake. Sponge Cake. Weigh two pounds of sugar ; balance it with an equal quantity of eggs in the shell ; weigh one pound and two ounces of flour, and flavor highly with lemon. To be mixed in this way: Sift the flour and sugar; beat the eggs separately till as light as possible ; then beat the sugar well with the yolks ; then add to them the whites, and cream in the flour gradually, without farther beating; lastly, grate in all the rind from two lemons, and squeeze in the juice ; lay a greased paper over the bottom of your mould or pan, seeing that it be well fitted. Sugar 2 lbs. I Flour 1 lb. 2 oz. Eggs, weighed in the shell 2 '' | Lemons 2 BuTTEB Sponge Cake. The weight of fourteen eggs in sugar, the weight ot eight in flour, the weight of six in butter ; cream butter 182 VIRGINIA COOKEMY-BOOK. and Hiigar together; then add the yolks beaten light; then the whites beaten to a froth ; then the flour ; season with vanilla or lemon, a teaspoonful of the first or one of the last. Vallby Sponge Cake. Take fourteen eggs, using, however, only seven of the yolks, one pound of sugar, half a pound of flour, one lemon. Bake in a quick oven. Eggs 14 Sugar 1 lb. Flour ilb. Lemons 1 Pound Cake. Beat the whites and yolks of twelve eggs separately ; have ready weighed and sifted one pound of finest flour ; cream one pound of butter, after you have washed from it all the salt ; now put this creamed butter into a large bowl or tray, and beat into it alternately flour, sugar, and eggs, until all the materials are used up ; use only the froth of the white of eggs; if any clear settles in the bottom of the dish, either whip it up again or leave it out, if there is but a little of it. Line the bottom of your mould with thin brown paper greased. Flour lib. Eggs 13 Sugar lib. Flavoring: grated lemon -peel, and one nutmeg, or a teaspoonful of mace ground fine. Naples Biscuit. This plain cake has been little seen of late, but was largely used in Virginia of the olden time at the tea-table, or upon the waiter of refreshments that was so universally handed to any visitor who might happen to call at lunch- time. As it is simple and wholesome, we see not why it should go into disuse, and so give the recipe, which closely resembles that for sponge cake : One pound of flour, one YIIWIMA COOKERY-BOOK. 183 pound of pulverized white sugar,

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