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Wine Biscuits
From Cassell's dictionary of cookery, 1892
Serves 12
Currants or caraways can be added if desired.
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 2293. The excerpt below is the record exactly as published.
Wine Biscuits. — Dry one pound of flour and sift it, then rub into it a quarter of a pound of butter, and add three heaped table-spoonfuls of powdered white sugar, one well-beaten egg, and as much thick cream as will make a stiff" past
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