Yarmouth Biscuits

Ingredients

• six ounces of well washed and picked currants
• half a pound of powdered sugar
• twelve ounces of sifted flour
• half a pound of the best fresh butter
• Break three eggs

Method

1. 1

   Dry currants well and rub a little flour among them to make them white; add powdered sugar, sifted flour, and fresh butter.

2. 2

   Mix until it becomes a paste; then roll and cut into shapes.

3. 3

   Bake in a hot oven on paper until slightly brown.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 69. The excerpt below is the record exactly as published.

six ounces of well washed and picked currants ; dry them well, and rub a little flour among them to make them white ; add half a pound of powdered sugar, twelve ounces of sifted flour, and half a pound of the best fresh butter. Break three eggs

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