Citron Heart Cakes
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
These are very fine cakes.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 79. The excerpt below is the record exactly as published.
CITRON HEART CAKES. Beat half a pound of batter to a cream, take six eggs, beat the whites to a froth, and the yolks with half a pound of sugar, and rather more than half a pound of sifted flour, beat these well together, add a wineglass of brandy, and quarter of a pound of citron cut in thin slips
Cook this with the app: pantry check, scaling, and the assistant.