ARROWROOT BISCUITS OR DROPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Yield
36.0 – 48.0 biscuits
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Beat the butter to a cream.
  2. Whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well.
  3. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients.
  4. Mix all well together.
  5. Drop the dough on a buttered tin, in pieces the size of a shilling.
  6. Bake the biscuits about 1/4 hour in a slow oven.
Original Text
ARROWROOT BISCUITS OR DROPS. 1738. INGREDIENTS.—1/2 lb. of butter, 6 eggs, 1/2 lb. of flour, 6 oz. of arrowroot, 1/2 lb. of pounded loaf sugar. Mode.—Beat the butter to a cream; whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients. Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling, and bake the biscuits about 1/4 hour in a slow oven. Time.—1/4 hour. Average cost, 2s. 6d. Sufficient to make from 3 to 4 dozen biscuits. Seasonable at any time.
Notes
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