Velvet Biscuit

Ingredients

• one quart of flour
• three eggs
• three teaspoonfuls of sugar
• one of salt
• one heaping table-spoonful of butter
• half of a cake of compressed yeast
• one small cupful of warm milk

Method

1. 1

   Dissolve the yeast in one-third of a cupful of water.

2. 2

   Pour it into a bowl with the milk, beat in one pint of flour, cover the bowl, and set in a warm place.

3. 3

   When the batter is risen to a sponge, add the butter, sugar, salt, and the eggs (yolks and whites beaten separately), and the flour.

4. 4

   Knead well and let rise in a warm place.

5. 5

   Roll to half an inch thick, cut into cakes, place half in a buttered pan, butter lightly, and place the remaining cakes on top.

6. 6

   Cover and let rise to double size, about an hour and a half.

7. 7

   Bake in a moderately quick oven for twenty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 420. The excerpt below is the record exactly as published.

Velvet Biscuit. Use one quart of flour, three eggs, three teaspoonfuls of sugar, one of salt, one heaping table-spoonful of butter, half of a cake of compressed yeast or half a cupful of liquid yeast, and one small cupful of warm milk

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