Tuesday, December 8, 2020

Savoy Biscuits

Ingredients

  • 12 large eggs
  • 2.5 cups of sugar
  • 1.5 cups of flour
  • 2 lemons

Directions

  1. Separate the yolk from the white of each egg into two bowls.
  2. Beat the separated yolks and whites.
  3. Mix sugar, flour, the juice of both lemons, and the zest of one in their own bowl. 
  4. Stir the egg parts and sugar/flour mixture together.
  5. Empty the stirred mixture into a molded baking pan, and bake at moderately high heat until golden brown.

Substitutions

  • Juice and zest of the lemons can be substituted with 4 tablespoons of rose water
Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

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