1298d. BROWN BREAD BISCUITS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Break the eggs, placing the yolks in a basin, and the whites in an egg-bowl.
  2. add the sugar, flour, almonds, and the flavouring to the yolks, and work these well together for twenty minutes with a wooden spoon.
  3. then mix in the whites previously whisked firm for the purpose.
  4. with this batter proceed to fill as many small oblong or square paper cases as you may require for the purpose.
  5. which, after they have been sugared over, should be baked in a very moderate oven.
Original Text
1298d. BROWN BREAD BISCUITS. INGREDIENTS:—One pound of pounded sugar, eight ounces of brown flour, six ounces of Jordan almonds, ground or pulverised without being blanched or divested of their brown pellicule, six drops of the essence of bitter almonds, and one frozen egg. Break the eggs, placing the yolks in a basin, and the whites in an egg-bowl; add the sugar, flour, almonds, and the flavouring to the yolks, and work these well together for twenty minutes with a wooden spoon; then mix in the whites previously whisked firm for the purpose, and with this batter proceed to fill as many small oblong or square paper cases as you may require for the purpose; which, after they have been sugared over, should be baked in a very moderate oven. These biscuits are adapted for dessert only.
Notes
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