Little French Biskets

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Procure nine new-laid eggs, take the yolks of two out, and take out the treddles.
  2. Beat the eggs a quarter of an hour.
  3. Put in a pound of fierced sugar, and beat them together three quarters of an hour.
  4. Put in three quarters of a pound of flour very fine and well dried.
  5. When cold, mix all well together, and beat them about half a quarter of an hour, first and last.
  6. You may put in a little orange-flower water, and a little grated lemon-peel.
  7. Drop them about the bigness of a half crown, (but rather long than round) upon doubled paper a little buttered.
  8. Fierce some sugar on them.
  9. Bake them in an oven, after manchet.
Original Text
How to make little French Biskets. PROCURE nine new-laid eggs, take the yolks of two out, and take out the treddles, beat them a quarter of an hour, and put in a pound of fierced sugar, and beat them together three quarters of an hour, then put in three quarters of a pound of flour very fine and well dried. When cold, mix all well together, and beat them about half a quarter of an hour, first and last. You may put in a little orange-flower water, and a little grated lemon-peel; then drop them about the bigness of a half crown, (but rather long than round) upon doubled paper a little buttered, fierce some sugar on them, and bake them in an oven, after manchet.
Notes
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