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New England cookbook, 1880s
Page 28
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Finger Biscuit. 4 eggs - break them into a dish and add a small teaspoonful of volatile salts - beat them well together ten minutes at least - then add one pint powdered sugar and beat well together - 1 quart of flour, a little at a time. Roll out flat, then cut in strips and roll the size of your finger and bake on buttered tins. Flavor with lemon or almonds. Keep back a part of the sugar to roll.
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Finger Biscuit. 4 eggs - break them into a dish and add a small teaspoonful of volatile salts - beat them well together ten minutes at least - then add one pint powdered sugar and beat well together - 1 quart of flour, a little at a time. Roll out flat, then cut in strips and roll the size of your finger and bake on buttered tins. Flavor with lemon or almonds. Keep back a part of the sugar to roll.
Szathmary Culinary Manuscripts and Cookbooks
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