Naples Biscuits

Ingredients

• eight eggs
• half a pound of finely-sifted loaf sugar
• a small pinch of salt
• two or three drops of almond, lemon, or any other flavouring
• two ounces of best flour
• two ounces and a half of corn-flour

Method

1. 1

   Divide the whites from the yolks of the eggs.

2. 2

   Beat the yolks thoroughly and mix with the sugar, salt, flavoring, flour, and corn-flour to make a thick smooth batter.

3. 3

   Whisk the whites to a solid froth and add them gradually to the batter, beating briskly.

4. 4

   Place on a baking sheet in fingers four inches long and three-quarters of an inch wide, sift sugar over them, and bake in a moderate oven without allowing them to brown.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 985. The excerpt below is the record exactly as published.

eight eggs. Divide the wnites from the yolks, and put them into separate bowls. Beat the yolks thoroughly, and mix with these haK a poimd of finely-sifted loaf sugar, a small pinch of salt, two or thi-ee di-ops of almond, lemon, or any other flavouring, two ounces of best flour, and two ounces and a haK of corn-flour

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