Seed Biscuits No. 3
From Cassell's dictionary of cookery, 1892
Serves 8
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 1752. The excerpt below is the record exactly as published.
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, and a dessert-spoonful of saleratus dissolved in a little milk. Knead the dough till it forms a light smooth paste, roll it out, stamp it into shapes, and bake in a well-heated oven. No. 3. Rub one pound of butter into three pounds of flour, add a pinch of salt, an ounce of caraway-seeds, and three-quarters of a pound of powdered I sugar. ]Mix the dry ingredients thoroughly, SEE (849) ■work into them three-quarters of a pint of boiling milk
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