Venetian Biscuit for Dessert

Ingredients

• Break four eggs
• half a pound of flour
• half a pound of powdered and sifted sugar
• a small glassful of brandy
• a pinch of salt
• half a pound of butter melted but not oiled

Method

1. 1

   Beat the whites of the eggs until firm, then add to the well-beaten yolks.

2. 2

   Mix in flour, powdered sugar, brandy, and salt.

3. 3

   Work in melted butter and blend thoroughly.

4. 4

   Pour batter into a baking dish, bake in a moderate oven.

5. 5

   Once cold, stamp into pieces, split, insert jam, press together, and cover with pink and white icing.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2193. The excerpt below is the record exactly as published.

Venetian Biscuit for Dessert.— Break four eggs, and put the whites upon a plate and the yolks into a basin. Beat the whites, and when they are fii-m add them to the well-beaten yolks of the eggs, together wifeli half a pound of flour, half a pound of powdered and sifted sugar, a small glassful of brandy, and a pinch of salt. Lastly, work in half a jjound of butter melted bu^not oiled

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