Nut Biscuit

Ingredients

• quarter pound shelled nuts
• each quart cream
• yolks of eight eggs

Method

1. 1

   Make syrup, cool, add nuts and yolks, stir until thick, strain, beat until cold, whip cream, and fill cases.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 303. The excerpt below is the record exactly as published.

uit Biscuit — Beat yolks of eight eggs and four teacups sugar well together, add c^uart of anv fruit juice, cook in custard kettle, strain and place on ice, and add to it two ounces gelatine, dis- solved by adding a very little warm water, placing it in pan oi hot water and setting on back of range. When mixture thickens add quart cream, fill cases, and place in cave. Italian Biscuit — Boil together pint each granulated sugar and water twenty minutes, add well-beaten white of an egg and boil ten minutes longer. Strain into an earthen dish and add yolks of twelve eggs and whites of two and five tablespoons orange juice. Set dish in a pan of hot water during process of beating. Beat briskly until it resembles a well-prepared, firm, sponge-cake batter. 'Fill cases with it and smooth over tops and pack and freeze as above. Or the mixture may be frozen in one mold, and some sifted macaroon powder or grated chocolate sprinkled overthe surface, to imitate a baked souMe, and with care the hot salamander maybe used. By adding three-quarters pint peach pulp and stirring lightly with the mixture half pint cream, whippea, and a quarter teaspoon va- nilla, luscious Peach Biscuit ynll be the result, and can be filled in Eaper cases, or in the Brick mold, or in a long mold just the width and eight of the cases, and when frozen, turn out, cut in slices, or if ia long mold in pieces size of cases and frost with a Chocolate IcCy made of half pint syrup and four ounces best chocolate, smoothly mixed, and froaen ; or a Strawberry or Raspberry Ice may be usedi 862 ICES AND ICE-CBEAM. and some add to the ice whites of three eggs beaten well with three tablespoons siigar. Serve in paper cases. Or for Strawberry JBisouit add pint strawberry pulp instead of peach and then the half jpint cream, whipped. Pill in cases and surround each with a band of stiflF paper, reaching half an inch above the edge of the case, pinning ends together to secure them ; freeze in'cave, and when ready to serve, remove the bands and cover with macaroons bruised fine and browned in oven, and one can quickly use the Salamander iron if liked. The bands of paper are meant to give the appearance to the biscuit of having risen in process of baking. Nut JBisouit. — Make a syrup as in Vanilla Biscuit, cool and add the nuts blanched and prepared as for ice-cream, quarter pound shelled nuts* to each quart cream

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