Plain Biscuits

Ingredients

• Make a pound of flour
• the yolk of an egg
• two ounces of sugar
• some milk

Method

1. 1

   Make a very stiff paste, beat it well, and knead until quite smooth; roll very thin, and cut into biscuits.

2. 2

   Bake them in a slow oven until quite dry and crisp.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 68. The excerpt below is the record exactly as published.

make a pound of flour into a very stiff paste, beat it with a rolling- pin, and work it very smooth. Roll it thin and cut it into round biscuits ; prick them full of holes with a fork. About six minutes will bake them. BISCUIT JELLY.— White bis- cuit, 1 pound ; white sugar, 3 poimds ; water, 2 gallons. Boil to one-half, strain and evaporate to a proper consis- tence, then add wine, 1 pint ; cinnamon, half an ounce. BISCUIT, LIGHT LEMON. — For eight eggs put eight spoonfuls of sugar in a basin, and a little rasped BIS 61 BIS lemon ; put six yolks into the sugar, and beat them well; then beat the whites of eggs to snow, and add them ; mix well three spoonfuls of flour ; drop them into paper cases, and sift sugar over them. Bake in a slow oven. BISCUITS Naples and Savoy. — To one pound of loaf sugar, grated fine, add nine eggs, (take the whites out of two), add one pound of flour, beat your eggs very well, and then whisk your sugar and eggs together with a little rose water, add the flour and bake them long or round. BISCUITS, Orange Heart.— Put three quarters of a pound of powdered sugar into a basin, and thirty yolks of eggs ; take seven preserved orange peels pounded very fine ; add a handful of sweet and a half a handful of bitter almonds pounded fine, and then mixed with a little orange flower water. Then put four eggs into the basin with the other ingredients, mix- ing them well, and beating until a fine froth arises. Then add half a pound of sifted flour to mix with the batter very lightly. Butter the moulds, fill them and sift a little powdered sugar over the top. Place in a quick oven, and empty the tins while hot. BISCUIT PIC NIC.— Into a pound of flour, work very small two ounces of butter, mix well with half a salt-spoonful of the finest carbonate of soda, two ounces of sugar, mix these thoroughly with the flour, and make up the paste with a few spoonfuls of milk, not more than quarter of a pint. Knead it very smooth and roll it quarter of an inch thick. BISCUITS, Plain.— Make a pound of flour, the yolk of an egg, and two ounces of sugar, and some milk

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