Seed Biscuits No. 1

Ingredients

• four ounces of fresh butter
• a pinch of salt
• four ounces of powdered and sifted loaf sugar
• one pound of flour
• a tea-spoonful of caraway-seeds
• three well-beaten eggs

Method

1. 1

   Beat the butter to cream, add salt, sugar, flour, and caraway-seeds.

2. 2

   Mix dry ingredients, then stir in the eggs.

3. 3

   Roll out, cut into biscuits, prick with a fork, and bake in a well-heated oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1752. The excerpt below is the record exactly as published.

four ounces of fresh butter to cream, add a pinch of salt, four ounces of powdered and sifted loaf sugar, one pound of flour, and a tea-spoonful of cara- way-seeds. Mix the di-y ingredients thoroughly, and stir into them three well-beaten eggs. Roll out the pastry, cut it into fancy biscuits of any shape, prick these with a fork, and bake in a well-heated oven. If liked, one egg, a little milk, and a tea-spoonful of baking-powder may be used. No. 2. Rub half a pound of butter into a pound of flour, add two table-spoonfuls of sugar, a tea-spoonful of caraway-seeds

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