Three eggs, one teacup of fine sugar, one teacup of flour; beat the
yolks until light, then add the sugar, then add two tablespoonfuls of
water, a pinch of salt; lastly stir in the flour, in which there should
be a heaping teaspoonful of baking powder. The flour added gradually.
Bake in long, shallow BISCUIT-tins, well greased. Turn out on a damp
towel on a bread-board, cover the top with jelly, and roll up while
warm.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)
See other recipes at Genealogy by
Barry
Source: Barry J. Ewell
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