Cinnamon Cake

Ingredients

• one (scanty) quart flour
• one tea-spoon soda
• two of cream tartar
• thin slices of butter
• sprinkle with cinnamon
• then with sugar

Method

1. 1

   When yeast bread is ready to knead from the sponge, roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar; let rise well and bake.

As published

This recipe was extracted from Buckeye cookery (1892), page 17. The excerpt below is the record exactly as published.

One tea-spoon soda and two of cream tartar, or three _ f __ tea-spoons baking-powder, to every three pints of flour, is about the __ right proportion. Bake in a quick oven as soon as made, and they 7 _ rise more quickly if put into hot pans. Gems of all kinds require — a hot oven, but the fire should be built some time before they are put into the oven, and allowed to go down by the time they are - light, as the heat necessary to raise them will burn them in baling an if kept up. is All biscuit and bread, ae brown and Graham bread, should pn be pricked with a fork before putting them in the oven. 2 _. Seda and raised biscuit and bread or cake, when stale, can be ‘made almost as nice as fresh by plunging for an instant into cold — water, and then placing in a pan in the oven ten or fifteen minutes; — thus treated they should be used immediately. a Waffle-irons should be heated, then buttered or greased with ot jard, and one side filled with batter, closed and laid on the fire or _ . placed on the stove, and after a few minutes turned on the other - side. They take about twice as long to bake as griddle-cakes, and — are delicious with a dressing of ground cinnamon. Muffins are — baked in muffin-rings. In eating them, do not cut but break them y ine | | ae " The success of these recipes, and all others in this book in which! ah _ eoda and cream tartar are used, will depend on the purity of these ingredients. Always buy the pure English bicarbonate of soda, and — the pure cream tartar. They are higher-priced, but cheaper in the | end, and are free from injurious substances. When not found a S the grocer’s, they may deh be had at the druggists. et : BakinG POWDER. _ Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.—Mrs. Dr. Allen, Oberlin, Ohio. Fight ounces flour, eight of English bicarbonate of soda, seven of tartaric acid ; mix thoroughly i passing several times crea ay Wet ate CAKE. 2 “one (scanty) quart flour, one tea-spoon soda, two of cream tartar; South Norwalk, Conn. Mee , CiInNAMON CAKE. When yeast bread is ready to knead from the sponge, ica and roll out three-fourths of an inch thick, put thin slices of butter om the top, sprinkle with cinnamon, and then with sugar

Cook this with the app: pantry check, scaling, and the assistant.