Coffee Biscuit Recipe

The following coffee biscuit recipe is what I found in a magazine from the 1890s.

There was a section in the magazine entitled "Housekeepers Inquiry," allowing housekeepers to send in their inquiries and questions pertaining to housekeeping, everything in the line of cooking and preparation of food, including table recipes menus for special occasions. The price was $1.00.

One subscriber asked for a recipe for making wafers, such that are served with coffee at afternoon teas.

So the answers was as following:

SWEET WAFERS. Beat one half a cup of butter to a cream, add gradually one cup of powdered sugar beating until smooth and creamy.

Beat eggs light without separating, add them to the butter and sugar with the juice of lemon and enough pastry flour to make a batter.

Heat the wafer irons and grease with suet. Put in two tablespoonfuls of the batter, close the irons and bake like waffles turning frequently until they are a delicate brown.

Lift out the wafers very carefully dust with powdered sugar and roll quickly on a bottle or smooth round stick If you do not possess a wafer iron drop the batter by spoonfuls on a greased sheet and bake in a slow oven.

Roll as above. Refer to the March number in answer to Inquiry No 2224 where directions are given for the making and baking of Brandy Snaps a delicious wafer to serve with tea or coffee almond wafers.

Beat one half of a cup of butter to a cream add gradually one cup of powdered sugar beating until smooth and creamy.

Beat six eggs until light without separating, add them to the butter and sugar with the juice of one lemon and four ounces of almonds blanched chopped and pounded to a paste.

Then add enough flour to make a stiff batter and bake as above coffee biscuit.

Add one teaspoonful of soda dissolved in a little warm water to two cups of sour cream mix with one and a half cups of butter and add gradually three pints of flour beating all the while.

Roll out as thin as a sheet of paper and cut into biscuit as large as a twenty five cent piece.

Bake five minutes in a quick oven watching very carefully.

As soon as they puff, they are done as they should scarcely be tinged with brown.

These are delicious but very hard to make.

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