Sponge Biscuits

Name: Sponge Biscuits
Ingredients: one and one-half pounds of powdered sugar; fifteen eggs; one-half of an ounce of soda; two and one-fourth pounds of pastry flour; one ounce of cream of tartar

From Perfection in baking, 1895

Cut loose at once and ice on the bottom.

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 Perfection in baking (1895) by Emil Braun, page 24. The excerpt below is the record exactly as published.

Sponge Biscuits. One and one-half pounds of powdered sugar beaten up with fifteen eggs and one-half of an ounce of soda; vanilla; then add two and one-fourth pounds of pastry flour with one ounce of cream of tartar

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