Wheaten Meal Biscuits

Ingredients

• 1 lb. wheaten meal
• 0.5 pint milk
• 1 oz. sugar
• 1 oz. butter
• 0.5 saltspoonful salt
• A pinch of carbonate soda

Method

1. 1

   Dissolve butter and soda in milk.

2. 2

   Mix meal, sugar, and salt together, then add milk to form a stiff paste.

3. 3

   Roll out thinly, cut into rounds, pierce with a fork, place on a greased tin, and bake for 10 minutes in a slow oven.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 60. The excerpt below is the record exactly as published.

WHEATEN MEAL BISCUITS. I lb. wheaten meal ^ pint milk I oz. sugar 1 oz. butter ^ saltspoonful salt A pinch of carbonate soda Dissolve the butter and soda in the milk, mix the meal, sugar, and salt together, then add the milk, mix the whole 129 into a stiff paste, roll out thinly, cut in rounds, pierce all over with a fork, place on a greased tin, and bake 10 minutes in a rather slow oven. One egg may be used instead of the milk if required richer. No. 304. WINE BISCUITS. 4 lb. flour \ lb. butter 1 large egg 2 oz. currants, if liked 4 teaspoonful baking powder ^ lb. sugar A little grated lemon rind Rub the butter into the flour, add lemon rind and baking powder, moisten with the egg, beaten ; roU out J inch thick, cut with a variety of cutters ; place on a greased baking sheet, and bake eight minutes in a moderate oven. No. 306. ALMOND PASTE. 8 oz. sweet almonds 4 oz. bitter almonds Yolks of 2 eggs White of 1 egg ^ lb. castor sugar 1 teaspoonful orange flower water Drop the almonds into hot water, bring just to the boil, strain and remove the skins, drop into cold water until all are ready — this is to keep the colour ; chop finely, then pound in a mortar with the orange fiower water ; put the almonds, sugar and eggs into a saucepan, and stir over a very gentle heat until reduced to a paste ; it is then ready for use ; cover cake, or whatever it is required for, and allow it to stand until firm. 130 No. 306. SUGAR ICING. Put into a basin some icing sugar, finely sifted, and add enough white of egg to make it into the consistence of whipped cream ; add a few drops of lemon juice and a little essence according to taste; beat thoroughly for 15 minutes ; it is then ready for use ; after covering or decorating a cake, set it in a warm place until set ; cochineal or chocolate powder may be used as colouring. No. 307. Water Icing, Chocolate Icing, Cocoanut Icing, Almond Icing, Coffee Icing. i lb. sugar 1 2 tablespoonfuls cold water Put this into a saucepan, and slightly warm it ; if for water icing add a few drops of vanilla, and it is ready ; for choco- late icing, add a little powdered chocolate ; for cocoanut icing, add a little grated cocoanut ; for almond icing, a few pounded almonds ; and for coffee icing leave out water and add some strong coffee. INVALID COOKERY. No. 308. APPLE WATER. 2 sharp juicy apples 1 pint of boiling water 1 oz. sugar

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