Water Biscuits
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 112. The excerpt below is the record exactly as published.
WATER BISCUITS i^ANE pound of flour, a little salt and a piece of butter the size of a walnut. Mix to a soft paste with some cream {no water to be used). Turn out the paste on to a slab and beat it well with a rolling-pin until quite smooth. Then roll it, not very thin ; prick with a biscuit docker all over ; place on a hot baking sheet and bake in a hot oven. % z 373 THE DUDLEY RECIPES ANOTHER RECIPE FOR WATER BISCUITS TTALF a pound of flour, two ounces of butter -*--L an(j a pinch 0f sait. Mix with cream ; beat well and bake on hot tins. 1 ZWIEBACK GERMAN RUSKS mWO pounds of Vienna flour, three-quarters of an ounce of German yeast, half a pint of milk, half a pint of water, three ounces of castor sugar and a pinch of salt. Sift the flour into a pan and add the salt and rub in a little lard ; make a well in the centre, in it mix the yeast with a little tepid water and very little flour ; melt the butter and work it into the dough. Divide the dough into half-pounds and shape into large rolls. Place them close together on a floured baking sheet when proved ; bake them from forty to forty-five minutes and glaze with sweetened milk. This is called “ milk-bread.” When it is one or twro days old, it should be cut up into even-sized slices, placed on wire trays and dried in the oven till quite crisp. They are then called rusks or zwieback. 374 TEA CAKES, ETC. RUSKS ONE pound of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.