Take fruit of any kind, scald it, and to
the pulp, put an equal quantity of the
finest sugar✪ Fruit Biscuits, beat it an hour or two,
then place in little white paper forms,
dry in a cool oven, turn the next day,
and in a few days box them.
BISCUITS, Ginger.— Take half
an ounce of pounded ginger, the weight
of seven eggs in sugar, and half the
weight in flour✪ Ginger Biscuits ; pound the sugar and
sift it through a silk sieve ; beat up the
yolks of the eggs with the sugar until it
is quite thick, then beat up the whites
until they are stiff ; put them together,
add the flour, stirring it lightly in, and
bake them in a slow oven.
BISCUITS, Hard.— Warm two
ounces of butter in as much skimmed
milk as will make a pound of flour✪ Hard Biscuits into
a very stiff paste, beat it with a rolling-
pin, and work it very smooth. Roll it
thin and cut it into round biscuits ; prick
them full of holes with a fork. About
six minutes will bake them.
BISCUIT JELLY.— White bis-
cuit, 1 pound ; white sugar, 3 poimds ;
water, 2 gallons. Boil to one-half,
strain and evaporate to a proper consis-
tence, then add wine, 1 pint ; cinnamon,
half an ounce✪ Biscuit Jelly.
BISCUIT, LIGHT LEMON.
— For eight eggs put eight spoonfuls of
sugar in a basin, and a little rasped
BIS
61
BIS
lemon ; put six yolks into the sugar,
and beat them well; then beat the
whites of eggs to snow, and add them ;
mix well three spoonfuls of flour✪ Light Lemon Biscuit ; drop
them into paper cases, and sift sugar
over them. Bake in a slow oven.
BISCUITS Naples and Savoy.
— To one pound of loaf sugar, grated
fine, add nine eggs, (take the whites out
of two), add one pound of flour, beat
your eggs very well, and then whisk
your sugar and eggs together with a
little rose water✪ Naples and Savoy Biscuits, add the flour and bake
them long or round.
BISCUITS, Orange Heart.—
Put three quarters of a pound of
powdered sugar into a basin, and thirty
yolks of eggs ; take seven preserved
orange peels pounded very fine ; add a
handful of sweet and a half a handful
of bitter almonds pounded fine, and
then mixed with a little orange flower
water. Then put four eggs into the
basin with the other ingredients, mix-
ing them well, and beating until a fine
froth arises. Then add half a pound
of sifted flour✪ Orange Heart Biscuits to mix with the batter
very lightly. Butter the moulds, fill
them and sift a little powdered sugar
over the top. Place in a quick oven,
and empty the tins while hot.
BISCUIT PIC NIC.— Into a
pound of flour, work very small two
ounces of butter, mix well with half a
salt-spoonful of the finest carbonate of
soda, two ounces of sugar, mix these
thoroughly with the flour, and make up
the paste with a few spoonfuls of milk,
not more than quarter of a pint.
Knead it very smooth and roll it quarter
of an inch thick.
BISCUITS, Plain.— Make a
pound of flour, the yolk of an egg, and
two ounces of sugar, and some milk into
a very stiff paste; beat it well, and
knead till quite smooth ; roll very thin,
and cut into biscuits. Bake them in a
slow oven till quite dry and crisp.
BISCUIT POWDER. —Dry
your biscuits in a slow oven, roll them,
and grind them with a rolling-pin on a
clean board, till reduced to powder.
Sift it through a close hair sieve, and it
is fit for use.
BISCUITS, Rice. — Six ounces
of fine sugar, half a pound of ground
rice, six ounces of butter, six ounces of
flour, and mix it into a paste with two
eggs. Add a little lemon juice✪ Rice Biscuits. Be
careful in the baking.
BISCUITS, Richmond.
Consult me
1902Page 68 · 11 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take fruit of any kind, scald it, and to the pulp, put an equal quantity of the finest sugar, beat it an hour or two, then place in little white paper forms, dry in a cool oven, turn the next day, and in a few days box them.
BISCUITS, Ginger.— Take half an ounce of pounded ginger, the weight of seven eggs in sugar, and half the weight in flour ; pound the sugar and sift it through a silk sieve ; beat up the yolks of the eggs with the sugar until it is quite thick, then beat up the whites until they are stiff ; put them together, add the flour, stirring it lightly in, and bake them in a slow oven.
BISCUITS, Hard.— Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rollingpin, and work it very smooth. Roll it thin and cut it into round biscuits ; prick them full of holes with a fork. About six minutes will bake them.
BISCUIT JELLY.— White biscuit, 1 pound ; white sugar, 3 pounds ; water, 2 gallons. Boil to one-half, strain and evaporate to a proper consistence, then add wine, 1 pint ; cinnamon, half an ounce.
BISCUIT, LIGHT LEMON. — For eight eggs put eight spoonfuls of sugar in a basin, and a little rasped
BIS
BIS
lemon ; put six yolks into the sugar, and beat them well; then beat the whites of eggs to snow, and add them ; mix well three spoonfuls of flour ; drop them into paper cases, and sift sugar over them. Bake in a slow oven.
BISCUITS Naples and Savoy. — To one pound of loaf sugar, grated fine, add nine eggs, (take the whites out of two), add one pound of flour, beat your eggs very well, and then whisk your sugar and eggs together with a little rose water, add the flour and bake them long or round.
BISCUITS, Orange Heart.— Put three quarters of a pound of powdered sugar into a basin, and thirty yolks of eggs ; take seven preserved orange peels pounded very fine ; add a handful of sweet and a half a handful of bitter almonds pounded fine, and then mixed with a little orange flower water. Then put four eggs into the basin with the other ingredients, mixing them well, and beating until a fine froth arises. Then add half a pound of sifted flour to mix with the batter very lightly. Butter the moulds, fill them and sift a little powdered sugar over the top. Place in a quick oven, and empty the tins while hot.
BISCUIT PIC NIC.— Into a pound of flour, work very small two ounces of butter, mix well with half a salt-spoonful of the finest carbonate of soda, two ounces of sugar, mix these thoroughly with the flour, and make up the paste with a few spoonfuls of milk, not more than quarter of a pint. Knead it very smooth and roll it quarter of an inch thick.
BISCUITS, Plain.— Make a pound of flour, the yolk of an egg, and two ounces of sugar, and some milk into a very stiff paste; beat it well, and knead till quite smooth ; roll very thin, and cut into biscuits. Bake them in a slow oven till quite dry and crisp.
BISCUIT POWDER. —Dry your biscuits in a slow oven, roll them, and grind them with a rolling-pin on a clean board, till reduced to powder. Sift it through a close hair sieve, and it is fit for use.
BISCUITS, Rice. — Six ounces of fine sugar, half a pound of ground rice, six ounces of butter, six ounces of
flour, and mix it into a paste with two eggs. Add a little lemon juice. Be careful in the baking.
BISCUITS, Richmond.
Records on this page
Fruit BiscuitsGinger BiscuitsHard BiscuitsPicnic BiscuitsPlain BiscuitsBiscuit JellyLight Lemon BiscuitNaples and Savoy BiscuitsOrange Heart BiscuitsRice BiscuitsRichmond Biscuits