Simple Hard Biscuits
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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
- 1/2 pint of skimmed milk
- a glass into round biscuits
Method
- 1750.
- INGREDIENTS.--To every lb.
- of flour allow 2 oz.
- of butter, about 1/2 pint of skimmed milk.
- Mode.--Warm the butter in the 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.