Vermont Biscuits
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 6d. for this quantity.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2217. The excerpt below is the record exactly as published.
Vermont Biscuits. — Rub six ounces of loaf sugar upon the rind of half a small fresh lemon until the yellow part has been rubbed off, then crush the sugar to powder, and mix with it five ounces of fine flour and the well- whisked yolks of three eggs. Put the mixture into a copper saucepan, and beat it briskly over a very gentle fire until smooth and thick, something like cream, then add the whites of the eggs, which have been beaten to a firm froth. Drop small portions from the end of a spoon upon M-axed baking-sheets, and then put them into a cool oven
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