Dough Shapes

Ingredients

• Joz. of butter
• 12oz. of sugar
• 4oz. of bicarbonate of soda
• 2oz. of carbonate of ammonia
• Joz. of cream of tartar
• 1 teacupful of water
• sufficient oil of lemon to flavour

Method

1. 1

   Work this into a soft dough with cream.

2. 2

   When well kneaded, roll it out to the required thickness and cut it out into shapes; drop those for a minute into boiling water, then put them into cold water, and drain on a cloth.

3. 3

   Put them on a baking-sheet, at a little distance apart, and bake them in a moderate oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 537. The excerpt below is the record exactly as published.

Joz. of butter, 12oz. of sugar, four eggs, 4oz. of bicarbonate of soda, 2oz. of carbonate of ammonia, Joz. of cream of tartar, 1 teacupful of water, and sufficient oil of lemon to flavour

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