Cinnamon Cakes

Ingredients

• Whites and yolks of two eggs
• Yz lb. of castor sugar
• 2 ozs. of pounded almonds
• Yrac{1}{2} oz. of powdered cinnamon
• twelve pounded cloves
• Yrac{1}{2} lb. of fine flour

Method

1. 1

   Beat the eggs with sugar for half an hour.

2. 2

   Gradually add almonds, cinnamon, and cloves.

3. 3

   Stir in flour gradually.

4. 4

   Roll out into strips, divide into cakes, and bake in buttered tins.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 56. The excerpt below is the record exactly as published.

Cinnamon Cakes CAKES Coffee Cake teaspoonful of powdered cinnamon and the same amount of baking- powder, and a heaping table-spoon- ful of sifted flour. Beat lightly the yolks of six eggs, and stir them into one cupful of sugar and a teaspoonful of vanilla extract. When thoroughly mixed add them to the drj^ ingredi- ents. Beat the whites of the eggs very dry and light, and stir in as lightly as possible. Pour into but- tered biscuit - tins and bake about thirty minutes in a moderate oven. Cinnamon Cakes. — Whites and yolks of two eggs, which are to be beaten up with % lb. of castor sugar for half an hour ; add 2 ozs. of pounded almonds, Y\ oz. of powdered cinnamon, and twelve pounded cloves

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