Savoy Biscuits
From Cassell's dictionary of cookery, 1892
Serves 3
No specific baking time provided.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1732. The excerpt below is the record exactly as published.
Savoy Biscuits. — Take twelve parts of sugar, seven parts of flour, and twelve paits of eggs, and add ground lemon-rind by way of flavouring
Cook this with the app: pantry check, scaling, and the assistant.