Μπισκόττα Διὰ Τσάϊ
"Βάλε εἰς μίαν λεκάνην ἕνα φλυτζάνι ζάχαρη καὶ ἕνα βούτυρο καὶ δούλεψέ τα πέντε λεπτά. Πρόσθεσε ἔπειτα τρία αὐγὰ καὶ δούλεψέ τα ἀκόμη. Πρόσθεσε ἕνα φλυτζάνι μαῦρες σταφίδες ψι- λές, ἕνα κουταλάκι μοσχοκάρυδο, ἕνα κουταλάκι κανέλλα, μισὸ γαρύφαλλα, μισὸ σόδα καὶ δύο φλυτζάνια γάλα. Ζύμωσέ τα καλά, ἅπλωσέ τα εἰς τὸ τραπέζι μὲ τὸ παστόξυλο εἰς χόνδρος ἑνὸς ταλλήρου. Κόψέ τα μὲ εἰδικὴν στρογγυλὴν φόρμαν, βάλε τα εἰς ταψὶ καὶ ψῆσέ τα εἰς μέτριον φοῦρνον ἐπὶ δώδεκα λεπτά."
English Translation
"Put one cup of sugar and one cup of butter in a bowl and beat them together for five minutes. Then add three eggs and work them in as well. Add one cup of small black raisins, one teaspoon of nutmeg, one teaspoon of cinnamon, half a (teaspoon) of cloves, half a (teaspoon) of baking soda, and two cups of milk. Knead everything well, roll it out on the table with the rolling pin to the thickness of a (five-drachma coin). Cut them with a special round cutter, place them on a baking tray, and bake them in a moderate oven for twelve minutes."
Note on the Original Text
This recipe, like many of its era, is written in an instructive yet conversational style, assuming the reader knows basic kitchen movements and has a felt sense for mixing and rolling dough. Spelling reflects the Greek language of the early 20th century, with some archaisms and phonetic separators (e.g., ψι-λές for 'small'). Quantities are given in teacup measures and familiar household items, and baking is described with terms like 'medium oven,' leaving temperature and timing to the cook's experience.
Title
Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)
You can also click the book image above to peruse the original tome
Writer
Michael Gkines
Era
1917
Publisher
Ekdotika Katastemata
Background
A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.
Kindly made available by
Internet Archive
This recipe hails from the 1917 Greek-American cookbook 'Megale Amerikanike Mageirike' by Michael Gkines, a vibrant culinary compendium aimed at Greek immigrants embracing American ways in their new homeland. The book bridges old-world Greek techniques with the American pantry, capturing a moment when recipes traveled alongside people across the Atlantic. These buttery, spiced tea biscuits reflect both Greek and American influences—using sweet spices beloved in Greek baking and convenient American measurements. This recipe is a window into the everyday lives of Greek families making new traditions in early 20th-century America.
Cooks in 1917 New York would use a large ceramic or metal basin for mixing, a sturdy wooden spoon for creaming butter and sugar, a rolling pin for flattening the dough, and a special round cookie cutter for shaping. Biscuits would be set on a tin baking tray and baked in a wood or coal-fired oven, carefully timed by an eye on the crust rather than a kitchen timer. No electric mixers or non-stick surfaces here—just arm power and practiced hands.
Prep Time
15 mins
Cook Time
12 mins
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 3 large eggs
- 1 cup small black raisins (currants)
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon baking soda
- 2 cups milk
Instructions
- In a large bowl, cream together 1 cup of sugar and 1 cup (2 sticks) of unsalted butter for five minutes, until light and fluffy.
- Add three large eggs, one at a time, mixing thoroughly after each addition.
- Stir in 1 cup of small black raisins (currants), one teaspoon of ground nutmeg, one teaspoon of ground cinnamon, half a teaspoon of ground cloves, half a teaspoon of baking soda, and 2 cups of milk.
- Mix everything well until a soft dough forms.
- Turn the dough onto a floured surface and roll it out with a rolling pin to a thickness of about a quarter inch (roughly 1/4 inch or 6-7 mm).
- Cut into rounds with a cutter.
- Arrange the rounds on a baking tray and bake in a moderate oven (about 350°F) for 12 minutes, until just set and lightly golden.
Estimated Calories
240 per serving
Cooking Estimates
You will spend about 15 minutes getting everything ready, plus 12 minutes baking each batch. Each serving has about 240 calories, and you will get around 20 cookies from this recipe.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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