Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Spread | not in our table | 0 |
| Mace | 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
- 1 pint of milk
- 1 quart of water
- 1 quart of milk
- 1 pint of 44 bread
- 2 quarts of water
- a handful of flour to form a ferment
- a pound of dough
- a piece of cloth spread on the table
- a pinch of volatile salt
- a pinch of voil
- 5 lbs
- 12 ozs
- 2 ozs
- 2 lbs
- 10 lbs
- 10 ozs
- 4 lbs
- 6 ozs of sugar
- 44 bread
- 12 biscuits out of a pound of dough
- 5 ozs
- 3 ozs
- 6 ozs
- three penny pieces
- six biscuits
- 4 ozs
- 4 eggs
- 10 eggs
- 3 drs
- two penny pieces
- 46 bread
- 14 ozs
- 2 small eggs
- 1 egg
- salt
- cinnamon
- nutmeg
- mace
Directions
75. — Shell Biscuits,
5 lbs. of flour, 12 ozs. of castor sugar, 12 ozs. of butter, 1 pint of milk. Make all into a good dough, roll into sheets half-an-inch thick, cut with an oval-pointed cutter in shape thus O ) place them on a crimp board and with a knife or scraper curl them up, put on clean dry tins. Bake in moderate heat.
76. — York Biscuits.
lbs. of flour, 1 2 ozs. of butter, 2 lbs. of sugar, 1 pint of milk. Mix as before into a dough, roll out the dough £ of an inch thick, cut them into long strips, and cut them diamond shape or square, dock them either on the table or crimping- board as your fancy dictates. Bake them in a rather warm oven.
77. — Machine Biscuits.
10 lbs. of flour, 2\ lbs. of butter, 10 ozs. of castor sugar, 1 quart of water. Mix up the same as the others, roll out a sheet % inch in thickness, cut them out in various forms, dock them, and bake on clean dry tins in a moderate oven.
78.— Bath Oliver Biscuits.
1 quart of milk, 1 lb. of butter, 2 ozs. of German yeast, 6 i lbs. of flour. Make the milk warm, add the sugar, yeast and a handful of flour to form a ferment, let it ferment for an hour and a half. Rub the butter into the remaining flour and make all into a nice smooth dough ; let it stand about two hours, then roll it out thin ; cut the biscuits out with a cutter about three inches in diameter, dock them well, place on clean tins sprinkled with water, wash over with milk when you have them all off, put them in a steam press or drawers for half an hour, and bake in a cool oven.
79. — Edinburgh Biscuits.
4 lbs. of flour, 12 ozs. of butter, 6 ozs of sugar, 1 pint of
44 BREAD AND BISCUIT BAKER'S ASSISTANT
milk. Mix up in the usual way, break smooth, and make 12 biscuits out of a pound of dough; roll thin, dock them, and bake in a brisk oven. Sold at a halfpenny each.
80.— Nursery Biscuits.
Take i quart of milk, 5 ozs. sugar, 3 ozs. yeast, £ lb. of flour. Mix all together into a ferment and let it drop, add £ lb. arrowroot, 5 ozs. butter, and as much flour as will make a good dough. Put it away till you think it is ripe enough to work off, which you will know by its appearing light and spongy. When it has reached this stage take 4 lbs. of the dough and roll it out i inch thick, cut out with a plain round cutter an inch and a half in diameter, put them on tins a quarter of an inch apart, prove them in steam press, and when ready bake in a sound oven. Put them in a drying stove or some warm place to thoroughly dry them, to make them light and easily digestible.
81.— Soda Biscuits.
1 2 2" lbs. of flour, 1 oz. of salt, 6 ozs. of lard, 1 oz. of acid, 1 1 oz. of soda, 2 quarts of water. Mix as for Machine Biscuits, break the dough smooth and clear, let it lay for about half an hour, then roll out in large sheets nearly the thickness of three penny pieces, cut out with an oval spring cutter five inches in length and three inches in breadth. The dough must be well made and of a good stiffness. When cut out lay them on top of each other in sixes on carrying boards. Have the oven of a good sound heat and well cleaned out, have a running peel that will hold six biscuits, and run them on the sole of the
VI. FANCY BISCUITS, ALMONDS, ETC.
82. — Digestive Biscuits.
5 lbs. of wheat meal, i lb. of butter, 4 ozs. of sugar, 4 eggs, £ oz. of carbonate of soda in 1 quart of water. Rub the butter in the wheat meal, make a bay, add the sugar, eggs, and soda ; mix well together, add the water, and take in the wheat meal. After making it into dough, take about 2 lbs., roll it out into a sheet the thickness of a penny ; take it on the pin again, and roll it on to a piece of cloth spread on the table ; cut them out with a small oval cutter, put on tins well cleaned but not greased, and bake in a cool oven.
83.— Kent Biscuits.
4 lbs. of flour, 1 lb. of butter, lb. of sugar, 10 eggs, and 3 drs. of volatile salt. Rub butter in with flour ; or make a bay, put in the butter, partly cream it, add eggs and sugar, and voil after well mixing all together ; take in the flour and make it into a dough. Roll out a sheet the thickness of two penny pieces, cut out with a small fluted cutter, lay them in rows, take a brush and egg-wash top, lay them on lump sugar pre- viously broken into pieces the size of split peas, and bake on tins slightly buttered, in a moderate oven.
84. — Imperial or Lemon Biscuits.
Take lb. of flour, ij lb. of sugar, 4 eggs, 4 ozs. of butter, and a pinch of volatile salt. Rub butter in the flour, then take
46 BREAD AND BISCUIT BAUER'S ASSISTANT.
the sugar and mix it with the flour and butter; make a bay, put in your eggs and voil, and mix all lightly but well together. Take a piece, roll it out same as for hunting nuts, in strips, place on slightly buttered tins i inch apart, and bake on double tins, unless the oven is very cold.
Note. — In making fancy biscuits the tins must be as clean as it is possible to get them. I have seen a whole batch of biscuits spoiled through “ only a little bit of dirt,” as the boy said when taken to task for his carelessness.
85. — Venice Biscuits.
5 lbs. of flour, i| lb. of butter, 2\ lbs. of sugar, ii eggs, i lb. of mixed peel and i oz. of volatile salt. Proceed to make the dough in the same way as for Imperial or Lemon Biscuits, roll out in a sheet, and cut out with a small oval fluted cutter; egg them on the top, and throw them on large crystallised sugar. Bake on slightly buttered tins in a moderate oven.
86. — Shrewsbury Biscuits.
2 lbs. of flour, i lb. of sugar, i lb. of butter, 4 eggs, pinch of powdered cinnamon, and a little milk.
87. Another Way. — 14 ozs. of flour, 10 ozs. of sugar, 10 ozs. of butter, 2 small eggs, half a nutmeg grated, a little cinnamon and mace, and a pinch of voil.
88. Another Way. — 1^ lb. of flour, % lb. of butter, % lb. of sugar, 1 egg, with sufficient milk to make dough. Some add about l oz. of volatile salt. Rub the butter in with the flour, make a bay, add the sugar, eggs, milk, and spice ; make the whole into a dough, roll it out on an even board to the thickness of an eighth of an inch, cut out with a plain round cutter two and a half inches in diameter, place them on clean tins, not buttered, bake in a cool oven. When the biscuits are a little coloured on the edges they are done.