Wheatmeal Biscuits
From Soups, savouries, sweets, with a chapter on breads, 1889
These biscuits will keep several months if kept in tin boxes with paper pasted round the lids.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 41. The excerpt below is the record exactly as published.
One pound of wheatmeal, three ounces of butter, one ounce of powdered sugar, a pinch * He eateth butter a Fridayes without a dispensation of our holy father the Pope^ yea^ and cakebread made wyth milke and egges to. ' — Tyndall. 185 BREAD AND BISCUITS. * And from the ark at last did take Meal forth for porridge and for cake.* Wm. Morris. of salt, one teaspoonful of baking-powder, a little cold milk. Mix the baking-powder thoroughly with the meal, and add the sugar and salt ; rub the butter in the meal, and add enough milk to make the paste soft, but firm enough to roll out. Put the paste on a slab or board on which some flour has been scattered, roll it out to one-third of an inch thick, prick it all over, and then cut it into biscuits the size of a wineglass-top. Bake in a moderate oven twenty minutes, or until a light-brown colour. These biscuits will keep several months if kept in tin boxes with paper pasted round the lids. * And these our ships .... Are stored with com, to make your needy bread. And give them life who are hunger-starvedy half -dead,* * Pericles.* 1 86 BREAD AND BISCUITS. * And therfore is I come, and eke Alein To grind our com, and cary it home agein. * Chaucer. Mafet Biscuits. One ounce of butter, two ounces of fine white flour, a pinch of salt
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Cook this with the app: pantry check, scaling, and the assistant.