BATH CAKES
From Cold dishes for hot weather, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 25. The excerpt below is the record exactly as published.
BATH CAKES Take 1 pound of flour, into which rub half a pound of butter, half a pound of sugar, 1 ounce of caraway seeds, 4 tablespoonfuls of brandy, 4 tablespoonfuls of sweet wine, and enough rose-water to make it into a paste
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