Threadneedle Street Biscuits
From Modern cookery, in all its branches, 1884
Serves 5
Half a teaspoonful of carbonate of soda may improve them.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 487. The excerpt below is the record exactly as published.
TIIREADNEEDLE STREET BISCUITS. Mix with two pounds of sifted flour of the very best quality three ounces of good butter, and work it inco the smallest possible crumbs; add four ounces of fine, dry, sifted sugar, and make them into a firm paste with new milk ; beat this forcibly for some time with a rolling- pin, and when it is extremely smooth roll it the third of an inch thick, cut it writh a small square cutter, and bake the biscuits in a very slow oven until they are crisp to the centre : no part of them should remain soft. Half a teaspoonful of carbonate of soda is said to improve them, but we have not put it to the test. Carraway-seeds can be added when they are liked. Flour, 2 lbs. ; butter, 3 oz. ; sugar, 4 oz ; new milk, 1 pint or more
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