Victoria Biscuits

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for finishing
Instructions (2)
  1. First let the butter be worked up in a basin with a wooden spoon, until it assumes a creamy appearance; then add the remainder of the ingredients, finishing with the Kirschen-wasser; and when the batter is ready, pour it into small moulds readily buttered and intensely coated with potato flour.
  2. When these cakes or biscuits are baked of a very light colour, first, spread the surface with orange marmalade, and over this glaze them according to directions given for finishing Apricot biscuits.
Original Text
VICTORIA BISCUITS. INGREDIENTS:—One pound of pounded sugar, twelve ounces of dried flour, six ounces of pounded or ground bitter almonds, six ounces of fresh butter, a wine-glassful of Kirschen-wasser, and the rind of two lemons grated. First let the butter be worked up in a basin with a wooden spoon, until it assumes a creamy appearance; then add the remainder of the ingredients, finishing with the Kirschen-wasser; and when the batter is ready, pour it into small moulds readily buttered and intensely coated with potato flour. When these cakes or biscuits are baked of a very light colour, first, spread the surface with orange marmalade, and over this glaze them according to directions given for finishing Apricot biscuits.
Notes
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