Raspberry Biscuits (No. 2)
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 17. The excerpt below is the record exactly as published.
RASPBERRY BISCUITS, (No. 2.) Instead of using the almond goods, and biscuits, or sponge cakes, take as follows : — One pound of sweet almonds, two pounds of loaf sugar, and one pound of biscuits, or Hour
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