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Turnpikes

Biscuits
Historic

In Eaton 1822 a thin biscuit of flour, butter, currants, sugar and egg with lemon peel. The term has also been used for small cakes of dried yeast-and-flour, used as a raising agent in bread-making.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

TURNPIKES. Mix together a quarter of a pound each of flour, butter, currants, and lump sugar powdered. Beat up four eggs with two of the whites, make the whole into a stiff paste, with the addition of a little lemon peel. Roll the paste out thin, and cut it into shapes with a wine glass. The addition of a few carraway seeds will be an improvement.






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