Cinnamon Cakes (5)
From The encyclopædia of practical cookery, 1890
Serves 10
Serve hot or cold.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 363. The excerpt below is the record exactly as published.
Jib. of blanched sweet almonds into a mortar with a small quantity of rose-water, and pound them thoroughly. Beat two eggs with a breakfast-cupful of sour cream, mix with them 11b. of caster sugar, the pounded almonds, a teaspoonful of grated lemon-peel, and a small quantity of powdered Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.