To Make Long-biscuit Recipe

Mrs. Mary Eales's Receipts

Take thirty Eggs, (the Whites of fourteen (break twenty eight of

them; beat them very well with two Spoonfuls of Rose-Water; then put

in three Pound of sifted Sugar, and beat it all the while the Oven

is heating; then dry two Pound and a Quarter of fine Flower, let it

be cold before you put it in, and put in the two Eggs left out; stir

it well, and drop it. It must have a very quick Oven. Bake it almost

as fast as you can fill your Oven; the Papers must be laid on

Tin-Plates, or they will burn at the Bottom. This fame Biscuit was

the Queen's Seed-Biscuit. Put to half this Quantity half a Pound of

Caraway-Seeds, and bake it in large square Tin-Pans, buttering the

Pans: It bakes best in a cool Oven, after the Drop-Biscuit is baked.

Vote

fruit

fruit

fruit

fruit

fruit

fruit

fruit

fruit

Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Raw-almond Or Ratafea-cream

To Make Spanish-butter

To Dry Apricocks

To Make Barley-cream

To Make Clouted-cream

To Make White Quince-marmalet

To Dry Amber Or Any White Plums

To Make Blamange

To Make Caramel

To Make Red Plum-paste

To Make A Trifle

To Candy Cowslips Or Any Flowers Or Greens In Bunches

To Make All Sorts Of Sugar-paste

To Make Currant-paste Either Red Or White

Least Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Little Round Ratafea-puffs

To Dry Black Pear-plums Or Muscles Or The Great Moguls

To Make White Pear-plum Clear-cakes

To Make Sack-posset Or Sack-cream

To Make Long-biscuit

To Make Orange Or Lemmon Clear-cakes

To Make Apricock-jam

To Make Chocolate-cream

To Candy Orange-flowers

To Make Pomegranate Clear-cakes

To Make Orange-marmalet

To Make Red Quince-marmalet

To Make Rasberry-paste

To Make Sego-cream

To Make Trout-cream