SICILIAN BISCUITS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Whisk the eggs, the sugar, and the vanilla together in a copper egg-bowl over a very slow stove-fire until the batter begins to for-warm;
  2. it must then be removed from off the fire, and whisked briskly until the batter becomes cold;
  3. the flour must now be lightly added in, and when thoroughly mixed, must be shaped upon prepared baking-sheets with the aid of a biscuit-forcer, in fingers, ovals or rounds;
  4. sugared over similarly to finger or Naples biscuits, and baked in a slack oven.
Original Text
SICILIAN BISCUITS. INGREDIENTS:—Four eggs, twelve ounces of pounded sugar, ten ounces of flour, a stick of vanilla pounded. Whisk the eggs, the sugar, and the vanilla together in a copper egg-bowl over a very slow stove-fire until the batter begins to for-warm; it must then be removed from off the fire, and whisked briskly until the batter becomes cold; the flour must now be lightly added in, and when thoroughly mixed, must be shaped upon prepared baking-sheets with the aid of a biscuit-forcer, in fingers, ovals or rounds; sugared over similarly to finger or Naples biscuits, and baked in a slack oven.
Notes
—