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Citron Heart Cakes

Name: Citron Heart Cakes
Yield: 3 servings
Ingredients: Beat half a pound of butter to a cream; take six eggs; half a pound of sugar; rather more than half a pound of sifted flour; add a wineglass of brandy; quarter of a pound of citron cut in thin slips

From The Toronto Cook Book, 1915

Serves 3

Shredded almonds may be used instead of citron.

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 53. The excerpt below is the record exactly as published.

Citron Heart Cakes Beat half a pound of butter 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

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