Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of butter
- one pound ot flour
- five ounces of white sugar
- one pound of flour
- a pound of flour into a very stiff paste
- a pound of ground rice
- two eggs
- one egg
Directions
Two ounces of butter, skimmed milk, one pound ot flour. Warm the butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling-pin, and work it very smooth. Roll it
thin and cut it into round biscuits; prick them full of holes with a fork. About six minutes will bake them,
52 THE BREADMAKER’S GOOKING LESSONS,
BISCUIT POWDER. Dry plain biscuits in a slow oven. Roll them with a rolling pin. Then grind ina marble mortar till reduced to powder. Keep in a tin canister.
RICE BISCUITS. Half a pound of ground rice, five ounces of white sugar, four of butter, two eggs. Well beat the butter; stir in gradually the ground rice and sugar; well whisk the eggs and add to the other ingredients... Roll out on the paste board and cut into shapes with paste cutter, Place upon greased tin and bake a quarter of an hour in a slow oven.
PLAIN AND VERY CRISP BISCUITS. One pound of flour, yolk of one egg, some milk. Make into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuits. Bake
them in a slow oven till quite dry and crisp.