Darky Fingers

Ingredients

• One cup of sugar
• one cup of cold coffee
• one cup of molasses
• one scant cup of butter
• one cup of raisins
• one tablespoon of cloves
• one tablespoon of cinnamon
• three teaspoons of baking powder
• four cups of flour

Method

1. 1

   Mix butter and sugar, add soda, coffee, spices, and raisins dredged in flour.

2. 2

   Bake in lady's finger pans.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 192. The excerpt below is the record exactly as published.

One cup of sugar, one cup of cold coffee, one cup of mo- lasses, one scant cup of butter, one cup of raisins, one table- spoon of cloves, one tablespoon of cinnamon, three teaspoons of baking powder, four cupe of flour. Mix the butter and sugar together, add the soda, the cup of coffee and spice, and lastly the raisins, dredging with a little flour to prevent settling. Lady's Fingerà Five eggs, four ounces of flour, four ounces of powdered sugar. Beat the yolks of the eggs and the sugar together, then gradually add the flour, and last of ali the stif9y beaten whites of the eggs. Put through a pastry bag on a brown paper and baking sheet and bake in moderate oven. Lady's Fin^ers Beat separately the yolks and whites of one pound of eggs and add them to one pound of sugar and one pound of butter, haying creamed separately the sugar and butter. Add a 850 MR8. SEELT'a COOK BOOK wine-glass of brandy and a teaspoon of mace and then, grad- ually, one poond of flour. This receipt makes f orty-eight ladj's fingerà. Lady May FingerB One pound of flour, one pound of batter, one pound of sugar, one pound of eggs, two teaspoons of mace, one wine-glass of brandy. Bake in lady^s finger pans, and while warm stick together with the white of an tg^. Qold-leaf Oake Tolks of eight eggs, one oup of granulated sugar, a scant balf cup of butter, half cup of sweet milk, a cup and a half of flour, two teaspoonfuls of baking powder. Cream the butter and sugar thoroughly, beat the yolks to a stiff froth, and stir thoroughly. Mix in the milk, then the flour, and stir hard Bake in tube pan in moderate oven. See also under Silver Cake. Bnaps Cream one-half pound of butter with one and a }ìbM cupe of sugar, add three eggs and one-half teaspoonful of baking soda dissolved in a little boiling water. Season to taste with ground ginger and stir in one pound of flour. Roll very thin, cut the desired size and shape, and bake in a quick oven. Soft Gingerbread A half cup of brown sugar, half cup of molasses, one heaping tablespoon of lard, one heaping tablespoon of butter, two eggs, one even teaspoon of soda, large tablespoon of vinegar, two meagre cups of flour, a little salt, ginger and cloves to taste, half a cup of hot water. Cream the butter and sugar together ; add the molasses, hot water, soda, and vinegar, and then the rest of ingrediente. FAN'CX CAKE8. OUBKANT JELLY CAKE. CAKE8, FILLINQS^ ANB 1CIN08 861 Oingerbread Sponde Half a cup of batter, half a cup of sugar, half a cup of milk, one cup of molasses

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