Biscuits

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

three new laid eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
as much dried flour, an equal weight with the eggs ↝ Flour, 00 [Cereal Grains and Pasta]
as much fine powdered sugar ↝ Sugars, powdered [Sweets]
half an ounce of candied lemon-peel cut very thin and fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
powdered sugar ↝ Sugars, powdered [Sweets]

Instructions (7)

Having a pair of clean scales ready, in one scale put three new laid eggs, in the other scale put as much dried flour, an equal weight with the eggs, take out the flour, and as much fine powdered sugar.
First beat the whites of the eggs up well with a whisk till they are of a fine froth.
Then whip in half an ounce of candied lemon-peel cut very thin and fine, and beat well.
Then by degrees whip in the flour and sugar.
Then slip in the yolks, and with a spoon temper it well together.
Then shape your biscuits on fine white paper with your spoon, and throw powdered sugar over them.
Bake them in a moderate oven, not too hot.

Original Text

HAVING a pair of clean scales ready, in one scale put three new laid eggs, in the other scale put as much dried flour, an equal weight with the eggs, take out the flour, and as much fine powdered sugar; first beat the whites of the eggs up well with a whisk till they are of a fine froth, then whip in half an ounce of candied lemon-peel cut very thin and fine, and beat well; then by degrees whip in the flour and sugar, then slip in the yolks, and with a spoon temper it well together, then shape your biscuits on fine white paper with your spoon, and throw powdered sugar over them. Bake them in a moderate oven, not too hot,

Notes

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