Plain and very crisp Biscuit

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yelk of an egg ↝ Egg, whole, raw [Eggs and omelets]
some milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Make a pound of flour, the yelk of an egg, and some milk, into a very stiff paste
beat it well
knead till quite smooth
roll very thin
cut into biscuit
Bake them in a slow oven till quite dry and crisp

Original Text

Plain and very crisp Biscuit.

Make a pound of flour, the yelk of an egg, and some milk, into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuit. Bake them in a slow oven till quite dry and crisp.

Notes

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