Water Biscuits (2)
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Biscuits should be very thin.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 372. The excerpt below is the record exactly as published.
Water Biscuits (2). — Rub an ounce of butter into a handful of fine flour. Make it into a stiff smooth paste with Avarm milk and the white of an egg beaten to a froth
Cook this with the app: pantry check, scaling, and the assistant.