Sicilian Biscuits
From Fifty dinners, 1895
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 78. The excerpt below is the record exactly as published.
the paste given at page 78, rolled a quarter of an inch thick, stamp out half a dozen biscuits the size of a five-shilling piece. Bake them in a gentle oven, and when ready lay over each crossed fillets of anchovy heated in a little melted glaze. Serve at once. 6. Sicilian biscuits
Cook this with the app: pantry check, scaling, and the assistant.