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 same 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.
Marlene Ernst (Transkription): "To make Long-Biscuit", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 076,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-long-biscuit (07.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.