Beschuiten Op Zyn Dauphines
"Men neemt drie of vier Eyeren, men kloptse wel, en doet 'er vier of vyf vinger-greepen gepoeyerde Suiker by, zoo veel Citroen-schil, en vier of vyf Lepels vol Meel dat te vooren wat in den Oven gedroogt is. Alles wel zynde beslagen, giet het uit op bladen Papier met Suiker bestrooit, poeyert op de zelfde wys uw Deeg boven op; en laat het in den Oven backen met een matig vuur. Gebacken zynde, zoo haal je het uit, voorts zoo snyd gy uwe Beschuiten op dien zelfden tyd met de Papieren daar onder, gelyk als gy ’t begeert; en om de nettigheid, doet men ’er het Papier met een Penne-mes af, zulks geschied met een behendigheid: voorts sluit men ze weg; om ze by gelegentheid aan te regten, of men eet ze ten eersten op."
English Translation
"Take three or four eggs, beat them well, and add four or five pinches of powdered sugar, as much lemon zest, and four or five spoonfuls of flour that has been previously dried a bit in the oven. Once everything is well beaten, pour it out onto sheets of paper sprinkled with sugar, powder your dough on top in the same way; and bake it in the oven with a moderate heat. When baked, take them out, then cut your rusks at that time with the paper underneath, as you desire; and, for neatness, remove the paper with a penknife, which is done skillfully: then store them away; to serve on occasion, or eat them right away."
Note on the Original Text
Early 18th-century recipes such as this one were typically written in brief, conversational Dutch, assuming a certain level of kitchen knowledge. Quantities were imprecise by modern standards, hence 'fingerfuls' and 'as much as you wish.' Detailed cooking times and temperatures were omitted, relying on the cook’s experience and the tactile cues of the batter. Spelling in this period varies—'poeyerde' reflects older Dutch forms, and some words now have modern equivalents. The instructions are intended to be concise, practical notes rather than exhaustive lists or rigid formulas.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe hails from the influential 'Het Hollands, of Neederlands kook-boek,' first published in Leiden in 1725. The book offers a window into the tastes and baking techniques of the Dutch bourgeoisie in the early 18th century—an era when refined sugar and delicate pastries were both a social marker and a delight for gatherings. The 'Beschuiten op zyn Dauphines' were likely inspired by light French biscuits, designed to impress at coffee tables and tea services. The Dutch, ever cosmopolitan in their kitchens, adapted international influences to suit local tastes, resulting in elegant, airy bakes such as these.
Historically, these biscuits would have been mixed by hand in earthenware or wooden bowls using a wire whisk or wooden spoon. Flour was often dried in the residual heat of a hearth oven to ensure crisp cookies and to prevent lumps. The batter was spooned onto sheets of paper, laid atop simple metal or wood baking trays. Baking was done in a wood-fired bread oven, monitored carefully for a moderate heat. A small knife (a penknife) was essential for trimming and releasing the biscuits from the paper after baking.
Prep Time
15 mins
Cook Time
12 mins
Servings
12
Ingredients
- 3–4 large eggs
- 1 1/2–1 3/4 oz icing sugar (plus extra for dusting)
- zest of 1 lemon (or to taste)
- 1 1/2–1 3/4 oz all-purpose flour (pre-dried in oven)
Instructions
- Begin by taking 3 to 4 large eggs and beat them thoroughly until light and frothy.
- Add 4 to 5 generous pinches (about 1 1/2–1 3/4 oz) of icing sugar, and finely grate in the zest of an unwaxed lemon to taste.
- Sift in 4 to 5 heaping tablespoons (roughly 1 1/2–1 3/4 oz) of flour that has been pre-dried in a low oven to drive off moisture—a step echoing historical practices to keep the flour light.
- Mix until a smooth, thick batter forms.
- Line a baking tray with baking paper, sprinkle a little sugar over the surface, and spoon the mixture into rounds or oval shapes onto the paper.
- Sift over a little more sugar on top.
- Bake in an oven preheated to 340°F (moderate heat) until the biscuits are barely golden and just set, being careful not to over-bake.
- Immediately upon removal, cut them as desired, paper and all, using a small sharp knife.
- Peel off the paper carefully and allow the biscuits to cool.
- Store in an airtight tin—or enjoy straight away, as was suggested for these dainty tea-time treats.
Estimated Calories
50 per serving
Cooking Estimates
It usually takes about 15 minutes to prepare the batter and another 10-12 minutes to bake the biscuits. Each biscuit contains about 50 calories, and the recipe makes around 12 biscuits.
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