Savoy Biscuits (No. 69)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. To be made as drop biscuits, omitting the caraways.
  2. put it into the biscuit-funnel, and lay it out about the length and size of your finger, on common shop paper;
  3. strew sugar over, and bake them in a hot oven;
  4. when cold, wet the backs of the paper with a paste-brush and water:
  5. when they have lain some time, take them carefully off, and place them back to back.
Original Text
Savoy Biscuits.—(No. 69.) To be made as drop biscuits, omitting the caraways, and quarter of a pound of flour: put it into the biscuit-funnel, and lay it out about the length and size of your finger, on common shop paper; strew sugar over, and bake them in a hot oven; when cold, wet the backs of the paper with a paste-brush and water: when they have lain some time, take them carefully off, and place them back to back.
Notes
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