Victoria Biscuits
From Cassell's dictionary of cookery, 1892
Serves 2
The glaze may be prepared by boiling sugar and water.
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 2218. The excerpt below is the record exactly as published.
Victoria Biscuits. — Put three ounces of fresh butter into a bowl, and beat it to cream ; add, gradually, half a pound of powdered white sugar, six ounces of dried flour, three ounces of pounded bitter almonds, and the rind of a lemon which has been rubbed upon sugar and crushed to powder. Moisten the mixture with a small glassful of liqueur
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