Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
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
- 4 ozs
- 6 eggs
- 3 lbs
- 12 ozs
- 14 ozs
- 2 lbs
- 10 eggs
- 20 ozs
- two penny pieces
- 2 eggs
- 6 lbs
- 4 lbs
- 48 bread
- one egg
- two together so as to form a walnut
- 8 ozs
- 4 eggs
- 10 ozs
- 6 ozs
- 3 ozs
- 13 eggs
- 2 drs
- dough the size of small marbles
Directions
89. — Peruvian Biscuits.
4 ozs. of flour, i lb. of rice-flour, lb. of arrowroot, i lb. of butter, i lb. of sugar, 6 eggs, % oz. of voil. Make into a dough same as for other biscuits, roll into strips the thickness of your finger, cut them the size of small marbles, and bake on slightly greased tins in a moderate oven.
90. — Currant Fruit Biscuits.
3 lbs. of flour, 12 ozs. of arrowroot, 14 ozs. of butter, 2 lbs. of sugar, 10 eggs, 20 ozs. of currants, £ oz. of voil. Proceed to make dough as before ; roll out in a sheet the thickness of two penny pieces. Cut with a plain round cutter, and bake in a moderate oven.
91.— Snowdrop Biscuits.
1 lb. of arrowroot, 1 lb. of flour, the whites of 10 eggs, t lb. of butter, £ lb. of sugar, £ oz. of voil. Rub the butter in the flour, add the arrowroot, make a bay, add all the other ingre- dients, mix into a dough. Proceed the same as for Peruvian biscuits, and bake in a very cool oven.
92. — Rice Biscuits.
i£ lb. flour, £ lb. rice-flour, £ lb. butter, 1 lb. sugar, 2 eggs, i oz. of voil. Make into dough with a little milk, roll out in sheets same size as for Currant Fruit, place on dry tins, and dust the tops with ground rice.
93.— Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits.
6 lbs. flour, 14 ozs. butter, 4 lbs. sugar, 10 eggs, £ oz. voil. Make a nice stiff dough with the rest milk.
Genoas are made by rolling out the dough in strips and cutting off in pieces the length of the little finger. Wash them on top with white of egg and throw on lump sugar the size of split peas.
48 BREAD AND BISCUIT BAUER’S ASSISTANT.
Marseillaise Biscuits are made from the same dough, rolled out in strips, but cut the size of small marbles. Put about twenty or thirty of them into a sieve, and roll them about to make them round. These are baked on dry tins.
Toulouse Biscuits and Exhibition Nuts have currants added to them. For Toulouse biscuits, roll out the dough in strips, cut the same length as Genoas, and wash the top with yolk of egg. Place on slightly greased tins % inch apart.
For Exhibition Nuts cut the dough the size of small marbles, lay in the tin with the cut side down, and press gently with heel of the hand.
94. — Walnut Biscuits.
2 lbs. flour, \ lb. brown sugar, £ lb. castor sugar, £ lb. butter, and yolk of one egg. Simmer the sugar and a little milk over a slow fire, rub the butter into the flour ; after the sugar has become cold put it into the bay and make into a stiffish dough. Put the dough into blocks, and give them the impression of half a walnut, after which cut off the surplus dough with a sharp knife, knock out the biscuits, and bake on slightly buttered tins until a nice brown. After they are baked dip in white of egg, and put two together so as to form a walnut.
95. — Queen’s Drops.
8 ozs. butter, 8 ozs. sugar, 4 eggs, 10 ozs. flour, 6 ozs. cur- rants. Some add a little voil, but if well creamed there is no use for voil. Cream the butter and sugar together, add the eggs, then flour and currants ; have ready a linen bag with a small tin funnel at the end of it ; have a small cork in the funnel so as to keep the mixture from dropping out, drop them on paper about the breadth of a shilling, put them on tins, and bake in a sound oven.
96. — Cracknel Biscuits.
3^- lbs. flour, 3 ozs. butter, 6 ozs. castor sugar, 13 eggs, 2 drs.