Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
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 tablespoonfuls of milk
- three slices of almond on the top when in the tins
- a small piece of butter
- 2 lbs
- 1 egg
- 2 ozs
- 12 ozs
- 4 eggs
- 8 ozs
- four quarters
Directions
will answer the purpose ; either way see that the water is kept boiling ; as the biscuits rise to the top they will be ready to take out ; give them just one minute, and then with a wire skimmer take them out, and drop into a pail of cold water, let them remain covered in this water for three or four hours, drain from the water and put on clean greased tins, bake in a hot oven : see >that they are well done, but do not perish or burn them.
Granulated Wheat-meal Digestive Biscuits.
2 lbs. of granulated wheat-meal, 1 egg, J lb. butter, 2 ozs. of sugar, enough carbonate of soda and cream of tartar, each to .cover a sixpenny piece, and f pint of milk. Rub the butter, flour, soda, and acid well together, make a bay, pour in milk, sugar, and eggs ; mix well, make a firm, smooth dough, break into two or more pieces for convenient rolling, roll out as thin as possible, cut out, put upon tins, and bake crisp in a sound oven. The dough when mixed should be kept in a cool place for an hour or two to mellow ; it will then roll out freely. Flat jtins should be used, so as to ensure baking evenly.
Rub 12 ozs. lard with lbs. flour, 12 ozs. sugar, ozs. ginger, 1 oz. mixed spice, and 2 ozs. bicarb soda ; make a bay, and put into it 2 lbs. golden syrup, 4 eggs, and 3 tablespoonfuls of milk. Stir these up, then add 12 ozs. sultanas, 12 ozs. of peel (cut large), and 8 ozs. currants. Mix the whole together into an ordinary soft cake batter ; weigh off in 1 or 2 lb. sizes into well-greased square tins, and bake in a cool o* en. It is an improvement to the appearance to lay three slices of almond on the top when in the tins.
Take the required quantity of coarse Scotch oatmeal, rub into it a small piece of butter, and a little salt, make it into a paste with hot water, leave it to absorb the moisture for five minutes, sprinkle the board with oatmeal, roll into a round shape — the size and thickness of a plate — cut into four quarters, bake on tins in sound oven.
Oatmeal will swell very much in water, and if too tight will not bind together, but will crack and break when rolling out, there- fore be sure and only make a paste of it at first, and then dry it up with oatmeal as you roll it out,
Note. — All meal goods, oat-cake, etc., require great care in
Scotch Ginger Cake-
Oat Cake.