Flour, 2 lbs. ; butter, lb., two eggs,
and milk sufficient to make a thick
paste ; a little sugar, and a few cur-
rant✪ Richmond Biscuitss. Make the biscuits round, and
half an ounce in weight. Bake in a
quick oven ; they will be brown in a
minute or two. Previously steep the
currants in hot water. Season if you
like with cinnamon, &c.
BISCUITS, Seed.— Flour, i
lb. ; sugar, 4 ozs. ; caraway seeds, as
many as you like ; half a teaspoonful of
carbonate of soda ; with milk and cream,
or buttermilk✪ Seed Biscuits, mix well, roll thin, and
with the top of a wine-glass cut them
out, and bake quickly.
BISCUIT, SODA.— Put 2 tea-
spoonfuls cream of tartar into a quart of
flour, sift both through a fine sieve ; rub
into the flour 2 ounces butter, 1 ounce of
lard, add a small teaspoonful of salt to
the lard ; thoroughly mix. Take a tea-
spoonful of soda in just enough milk to
dissolve it, and then pour to it 3 gills of
sweet milk, and stir into the flour
quickly, using the hands to it as little as
possible. Lay the dough on a well-
floured board ; work it into shape
lightly, roll out, cut in shape, prick
and bake in a quick oven. By adding
a little more shortening, this soda bis-
cuit✪ Soda Biscuit is excellent for the crust of straw-
berry or any fruit short cake.
BISCUIT, Spanish. — Beat the
yolks of 8 eggs near half an hour, then
beat in 8 spoonfuls of sugar ; beat the
whites to a strong froth, then beat them
very well with yolks and sugar near
half an hour ; put in 4 spoonfuls of
flour, and a little lemon cut very fine✪ Spanish Biscuit,
and bake them on papers.’
BISCUITS, Spice. — Take three
pounds of flour and three pounds of
sweet almonds cut in half ; add three
ounces of cinnamon and mace pounded,
and me pound of fine sugar✪ Spice Biscuits. Mix.
Take three pounds of loaf sugar, boil
slightly in some water, and mix with
the other ingredients, and pound to the
consistency of paste, heat the oven very
hot, cover a plate with three sheets of
clean paper. Roll the paste to a form
like a large rolliog-pin, place It on the
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paper, and press it down, letting it bulge
slightly in the middle. When baked,
and, while hot, cut into slices across,
about the eighth of an inch in thickness,
in the form a rusk,
BISCUITS, Spicy. Pound
candied lemon in a mortar with some
orange-flowers crisped ; add two spoon-
fuls of apricot marmalade, four ounces
of loaf sugar, and the yolks of four
eggs✪ Spicy Biscuits. Mix well, and rub it through a
sieve ; then add the whites of the eggs
beaten to a froth, and put the biscuits,
in an oblong form on white paper ; sift
sugar over, and bake. These biscuits
are very rich. The sweetmeat may be
varied according to fancy.
BISCUITS, Yarmouth.— Take
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✪ Yarmouth Biscuits and mix the
whole together until it becomes of the
consistence of paste ; then roll and cut
into shapes. The oven must be hot,
and paper must be used. Bake to a
slight brown colour,
Consult me
1902Page 69 · 8 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
Flour, 2 lbs. ; butter, lb., two eggs, and milk sufficient to make a thick paste ; a little sugar, and a few currants. Make the biscuits round, and half an ounce in weight. Bake in a quick oven ; they will be brown in a minute or two. Previously steep the currants in hot water. Season if you like with cinnamon, &c.
BISCUITS, Seed.— Flour, i lb. ; sugar, 4 ozs. ; caraway seeds, as many as you like ; half a teaspoonful of carbonate of soda ; with milk and cream, or buttermilk, mix well, roll thin, and with the top of a wine-glass cut them out, and bake quickly.
BISCUIT, SODA.— Put 2 teaspoonfuls cream of tartar into a quart of flour, sift both through a fine sieve ; rub into the flour 2 ounces butter, 1 ounce of lard, add a small teaspoonful of salt to the lard ; thoroughly mix. Take a teaspoonful of soda in just enough milk to dissolve it, and then pour to it 3 gills of sweet milk, and stir into the flour quickly, using the hands to it as little as possible. Lay the dough on a wellfloured board ; work it into shape lightly, roll out, cut in shape, prick and bake in a quick oven. By adding a little more shortening, this soda biscuit is excellent for the crust of strawberry or any fruit short cake.
BISCUIT, Spanish. — Beat the yolks of 8 eggs near half an hour, then beat in 8 spoonfuls of sugar ; beat the whites to a strong froth, then beat them very well with yolks and sugar near half an hour ; put in 4 spoonfuls of flour, and a little lemon cut very fine, and bake them on papers.’
BISCUITS, Spice. — Take three pounds of flour and three pounds of sweet almonds cut in half ; add three ounces of cinnamon and mace pounded, and me pound of fine sugar. Mix. Take three pounds of loaf sugar, boil slightly in some water, and mix with the other ingredients, and pound to the consistency of paste, heat the oven very hot, cover a plate with three sheets of clean paper. Roll the paste to a form like a large rolliog-pin, place it on the
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paper, and press it down, letting it bulge slightly in the middle. When baked, and, while hot, cut into slices across, about the eighth of an inch in thickness, in the form a rusk,
BISCUITS, Spicy. Pound
candied lemon in a mortar with some orange-flowers crisped ; add two spoonfuls of apricot marmalade, four ounces of loaf sugar, and the yolks of four eggs. Mix well, and rub it through a sieve ; then add the whites of the eggs beaten to a froth, and put the biscuits, in an oblong form on white paper ; sift sugar over, and bake. These biscuits are very rich. The sweetmeat may be varied according to fancy.
BISCUITS, Yarmouth.— Take 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 and mix the whole together until it becomes of the consistence of paste ; then roll and cut into shapes. The oven must be hot, and paper must be used. Bake to a slight brown colour,
Records on this page
Richmond BiscuitsSeed BiscuitsSoda BiscuitSpanish BiscuitSpice BiscuitsSpicy BiscuitsSpicy BiscuitsYarmouth Biscuits