BISCUITS, Simple Hard
A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).
A historical recipe
Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 oz. of butter
- ½ pint of skimmed milk
- a glass into round biscuits
Method
- Ingredients.—To every lb.
- of flour allow 2 oz.
- of butter, about ½ pint of skimmed milk.
- Mode.—Warm the butter in milk until the former is dissolved, and then mix it with the flour into a very stiff paste;
- beat it with a rolling-pin until the dough looks perfectly smooth.
- Roll it out thin;
- cut it with the top of a glass into round biscuits;
- prick them well, and bake them from 6 to 10 minutes.
- The above is the proportion of milk which we think would convert the flour into a stiff paste;
- but should it be found too much, an extra spoonful or two of flour must be put in.
- These biscuits are very nice for the cheese course.
- Time.—6 to 10 minutes.
- Seasonable at any time.