Recipe or source entry
Cream Biscuits
Work six yolks of eggs with six ounces of sifted sugar, and a tablespoonful of vanilla sugar for twenty minutes; then add the six whites whipped firm, and three ounces of flour; and lastly, mix in, very lightly, a gill and a half of double cream whipped; fill small paper-cases with this; sugar them over, and bake in very moderate heat.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter28/cream-biscuits.html- Legacy revision
8531e8373e9b- Source checksum
2341959a5062e26b2bb81ff2e7dcf6d56c814999aeb044a0e95bbd670484a41b- Legacy text checksum
89c2c80719df3a42bee2ce7f9e90ac9f0b5596d4cbd7f4d446dc4016331d68f2
Cite this page
Cream Biscuits. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter28/cream-biscuits.html