Imperial Biscuits (Not Very Rich)

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (3)
  1. Work into a pound of flour six ounces of butter, and mix well with them half a pound of sifted sugar, six ounces of currants, two ounces of candied orange-peel, the grated rind of a lemon, and four well-beaten eggs.
  2. Flour a tin lightly, and with a couple of forks place the paste upon it in small rough heaps quite two inches apart.
  3. Bake them in a very gentle oven, from a quarter of an hour to twenty minutes, or until they are equally coloured to a pale brown.
Original Text
IMPERIALS. (NOT VERY RICH.) Work into a pound of flour six ounces of butter, and mix well with them half a pound of sifted sugar, six ounces of currants, two ounces of candied orange-peel, the grated rind of a lemon, and four well-beaten eggs. Flour a tin lightly, and with a couple of forks place the paste upon it in small rough heaps quite two inches apart. Bake them in a very gentle oven, from a quarter of an hour to twenty minutes, or until they are equally coloured to a pale brown. Flour 1 lb.; butter, 6 oz.; sugar, 8 oz.; currants, 6 oz.; candied peel, 2 oz.; rind of 1 lemon; eggs, 4: 15 to 20 minutes.
Notes
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