Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
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
- a piece of volatile the size of a pea
- a small piece of volatile
- 8 yolks of eggs
- 3 ozs
- 3 well-beaten eggs
- 2 ozs
- 6 ozs
- 2 eggs* a piece of volatile the size of a pea
- 3 egg
Directions
snow, then stir in the cocoanut and the sugar together ; when mixed, drop them from the savoy bag as for macaroons upon wafer paper, and bake in a cool oven.
\ lb. butter, \ lb. sugar, i lb. flour, 8 yolks of eggs ; cream the butter, sugar, and yolk* as for cakes ; flavour with essence of vanilla or ratafia; then mix in the flour, and drop them in buttons from the savoy bag half an inch apart upon a buttered tin, and bake in sound oven.
Rub the rind of a lemon upon i lb. loaf sugar, then crush it to powder; rub 3 ozs. fresh butter into i lb. flour ; make into a " bay." Put in the sugar and 3 well-beaten eggs ; mix this into a smooth paste, roll out thin with the rolling-pin, cut out with a plain cutter, and bake in a moderate oven upon slightly buttered tins.
i lb. butter, J lb. sugar, £ lb. eggs. £ lb. flour, 2 ozs. currants, piece of volatile as big as a pea ; cream the butter, sugar, and eggs as for cakes ; powder and beat the volatile up with it ; mix in flour and currants, but do not work it about much to make it tough ; when mixed, put the mixture into the savoy bag, and drop in buttons about the size of a halfpenny upon paper laid on baking-tins, and bake in a hot oven.
f lb. flour, } lb. ground rice, i lb. butter, 6 ozs. sugar, 2 eggs* a piece of volatile the size of a pea, dissolved in enough milk to make the whole into a nice smooth dough or paste. Rub the butter, rice, and flour together, make a " bay," put in sugar, milk, and egg ; mix these latter ingredients a little, and then mix the whole together ; roll out with a rolling-pin, cut out with a plain cutter, the size and thickness of a penny, place upon tins, and bake in a hot oven.
2J lbs. flour, ii lb. sugar, £ lb. butter, 3 egg;s, a Kttle milk, with a small piece of volatile in it. Mix as for rice-biscuits, roll and cut out with a fluted cutter; wash them over thickly with yolk of egg, turn them upside down upon a mixture of blanched
Dessert Biscuits-
Lemon Biscuits.
Queen's Drops.
Rice Biscuits*
Pavilion Biscuits.