Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
| Liquor | not in our table | 0 |
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
- 3 quarts of water
- 4 quarts of milk
- 4 quarts of water
- 5 quarts of milk
- 1 quart of milk
- 1 pint of liquor
- 1 pint of eggs
- a handful of shavings rather hard
- 6 lbs
- 5 lbs
- 2 ozs
- 30 lbs
- 4 lbs
- 3 ozs
- 28 lbs
- 2 lbs
- 56 lbs
- 2 bread
- 4 eggs
- 8 ozs
- 6 ozs
- 3 eggs
- 16 biscuits from 1 lb
- 4 ozs
- 5 large eggs
Directions
66.— Boston Lemon Crackers.
2 6 lbs. of flour, lbs. of butter, 5 lbs. of sugar, 2 ozs. of ammonia, % oz. of essence of lemon, 3 quarts of water. This should be made into small round biscuits rather larger than pic-nics. Bake them in a sound oven.
67.— Pic-Nics.
30 lbs. of flour, 4 lbs. of butter, 4 lbs. of castor sugar, 3 ozs. of carbonate of soda, 2 ozs. of muriatic acid, 4 quarts of milk.
68. — Common Pic-Nics.
28 lbs. of flour, 2 lbs. of lard, 2 lbs. of sugar, 2 ozs. of car- bonate of soda, 2 ozs. of hydrochloric acid. Mix as above and finish the dough in the usual way. Bake in a moderately brisk oven.
69. — Luncheon Biscuits.
56 lbs. of flour, 2,-k lbs. of lard, 3^ lbs. of butter, i| lb. of castor sugar, 4 quarts of milk, 4 quarts of water, 2 ozs. of car- bonate of soda, 1^ oz. of hydrochloric acid. Mix as before described. Let the dough be of a good stiffness and broken very clear. The cutters may be either round or oval. They require about 20 minutes’ baking. As soon as they are draw- ing put them in the stove for about two hours.
70. — Digestive Biscuits.
Take equal parts of fine flour and wheat-meal flour and mix them together to 5 quarts of milk and water. Use 2% lbs. of butter and 2 ozs. of German yeast. Rub the butter in the flour, make a bay, pour in your liquor and yeast. Mix the whole into a dough, break it a little, and put it in a warm place to prove. After it is light enough, break it quite smooth and clear, roll it out in a sheet one-eighth of an inch in thick- ness and cut out your biscuits. As soon as the biscuits are cut out bake in a hot oven.
^ 2 BREAD AND BISCUIT BAKER'S ASSISTANT.
71. Another way . — 5 lbs. of granulated wheat meal, 1 lb. of butter, lb. of sugar, £ lb. of ground arrowroot, 4 eggs, 1 quart of milk, £ oz. of carbonate of soda. These are mixed up in the usual way, pinned out and cut with a small round cutter, docked and baked in a moderate oven.
72.— Small Arrowroot Biscuits.
5J lbs. of flour, 8 ozs. of butter, 6 ozs. of sugar, 6 ozs. of arrowroot, 3 eggs, 1 pint of liquor. Prepare as the last. Make 16 biscuits from 1 lb. of dough. Mould and pin into round cakes 3 inches in diameter, dock them with an arrowroot docker, and bake them in a sound oven.
73. — Coffee Biscuits.
4 lbs. of flour, 4 ozs. of butter, 4 ozs. of castor sugar* 5 large eggs, with enough water to fill a pint. Make a bay ; after the butter is rubbed in with the flour, add the sugar and beat up the eggs and water together ; pour into your bay, make the whole into a dough, break it clear and make it quite thin. When you finish it roll it out the tenth of an inch in thickness, cut with your coffee biscuit cutter and bake them in a brisk oven. If the oven should not be hot enough to raise them round the edges twist up a handful of shavings rather hard and place them round the edges of the biscuits when baking.
74. — Victoria Biscuits.
3! lbs. of flour, 2 ozs. butter, 2 ozs. of sugar, 1 pint of eggs. Make a bay, rub the butter in the flour before you make a bay, add the sugar, pour in the eggs, beat them well up with your hands, make the whole into a dough, break well that it may be clear, roll into thin sheets, cut with an oval cutter the same as used for Brightons, put them on clean tins, and bake in a hot oven the same as Coffee Biscuits.