Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 2 quarts milk
- six pieces
- 14 lbs
- 2 lbs
- 6 ozs
- 2 ozs
- 2 eggs
- ginger
Directions
exhausted the food given to it in the ferment, will cease to work, and will, so to speak, be ready for more food. Therefore rub butter into the remainder of the flour, add it to the ferment, make into a light, spongy dough, and put it away to allow the yeast to grow and give off carbonic acid gas, which, being confined in the dough, by the glutinous nature of the mass, will make the dough very light. When it has reached that stage, break it into four or six pieces, mould them, and with a rolling-pin roll into a sheet about half an inch thick ; cut out with a plain cutter an inch and a half in diameter, place upon baking-tins a quarter of an inch apart, and put into a proving cupboard, or some warm, moist place out of the draught, to prove and rise. When well risen, bake the biscuits in a good sound oven, after which put them in a screen, drying-oven, or some warm dry place for several hours, to evaporate the moisture, and make them light and easily digestible.
Thin Arrowroots.
14 lbs. soft whites flour, 2\ lbs. sugar, 2 lbs. margarine, \ lb. arrowroot dissolved, 1 oz. soda, 1 oz. cream of tartar, 2 quarts milk, \ pint eggs. Mix and brake as usual for hard biscuits } roll thin, and bake in sharp oven.
Ginger Stomachic Biscuits-
1 lb. castor-sugar, 6 ozs. butter, ij lb. flour, 2 ozs. ground, ginger, J oz. sal volatile powdered fine, 2 eggs, gill of milk. Rub the butter with flour, make a " bay," add eggs, milk, ginger, volatile, and sugar, draw in the flour, make into a smooth dough, roll with a rolling pin, cut out into biscuits about £ inch thick, put upon a tin, and bake in a sound oven.
Cracknells*
4 $ lbs. flour, i lb. sugar, J lb. butter, 1 2 eggs, half-pint milk, piece of vol size of pea, rub the butter in the flour, make a bay, mix the eggs, milk, sugar, and vol in a basin, give them two or three minutes' whisk, pour into the bay, shake up as usual for hard biscuits ; the dough should be smooth and spongy ; place this upon the break, or under the rollers and well clear it ; roll out, to about fifth of an inch thick, dock well, and cut out with cutters, oval, leaf, diamond, or round ; lay them out flat as you cut them for a minute or two, and then take each biscuit in the hand and make them into cup shape by holding them in the left hand and pressing -the right thumb into them ; as you cup them, drop them into boiling water,— it is usual to have a small copper attached to the bakery where these are made, but a saucepan
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