Egg-yolk Rings

Ingredients

• Beat the yolks of sixteen eggs
• add 6 ozs. of sugar
• one wineglassful of sherry
• one half cupful of milk
• half a teaspoonful of powdered cinnamon
• the rind of half a lemon
• 4 ozs. of best butter
• enough flour to make a soft dough

Method

1. 1

   Beat yolks and sugar, add sherry, milk, cinnamon, lemon rind, and butter.

2. 2

   Stir in flour to make a soft dough, shape into rings, and bake.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 58. The excerpt below is the record exactly as published.

Egg-yolk Rings out as much of the crumb as possi- ble. Have a pint of boiled custard made in the ordinary way, but with the addition of two teaspoonfuls of flour, which will insure its being sufficiently thick. When this is quite cold, and just before serving, fill the rolls with it. The addition to the custard of four large bananas, mashed up with a silver fork, is a pleasing variation. Another way is to fill the rolls with whipped cream. Cymbals. — Half a pound of sugar, % lb. of butter, two eggs, one nutmeg, one teaspoonful of soda, half a tea- cupful of sour milk. Cream the but- ter, and add the sugar to it. Then add the eggs, beaten separately and very light ; then grate in the nut- meg, and pour in the soda dissolved in the milk. Then add enough flour to make a dough as soft as can be handled — one quart will probably suffice. Roll out upon a board, and cut into small cakes ; sprinkle sugar over them and bake quickly. Dainty Cake. — Cream together two cupfuls of sugar and a cupful and a half of butter, and add one cupful of milk, four cupfuls of flour, two tea- spoonfuls of baking-powder, and the whites of eight eggs. Either white icing or chocolate icing can be used. Delicate Cake. — One cupful of but- ter, two and a half cupfuls of sugar, one cupful of sweet milk, four cupfuls of flour, three teaspoonfuls of baking- powder, lastly six eggs broken in, one by one. Beat the dough thor- oughly after each, egg is broken in. This batter is baked in loaves, small cakes, and layer ; the latter is put to- gether with chocolate, cocoanut, and various kinds of frosting. • Damson Short Cake. — Roll Yz lb. of puff paste to a thin sheet, and trim with a pastry wheel into two circular crusts. Shave Y\ lb. of sweet al- monds into fine shreds, and mix with % lb. of powdered sugar and the unwhipped white of an egg to form a paste. Slip the circles of puff paste into baking-sheets, and spread the surface of the upper crust with a coating of the almond paste the thickness of a silver dollar. If the almond paste be a trifle stiff, rub in a spoonful or two of extra white of egg. Heat a quick oven with more heat underneath than on top, and bake the crusts until the puff paste be- comes crisp and the almond paste has crusted a delicate even fawn. When the crusts become cool, spread the surface of the under-crust with a deep layer of tart damson jam, and place the iced upper-crust on the jam. Serve the short cake with or without a bowl of whipped cream. Doughnuts. — Heat one quart of new milk, but do not let it boil; add two teacupfuls of lard, and three teacupfuls of sugar, either white or a light brown; when well melted, stir in one cupful of yeast and enough flour to form a thick sponge. Beat long and well, and when the mass seems light and full of bubbles, stir into it the well-beaten yolk and white of one egg. When light, work well, and let it rise again; then roll and cut into shape ; boil in hot lard until brown. Dust over with powdered cin- namon and sugar. Easter Cake. — Cream one cupful of butter and three of sugar together. Sift in four cupfuls of flour and two of corn-starch, with two teaspoonfuls of baking-powder. Add one cupful of sweet milk, two teaspoonfuls of extract of lemon, and the beaten whites of fifteen eggs. Pour in a large cake-mould and bake in a mod- erate oven. When cool, take a long, sharp knife and cut through the middle. Have icing prepared in which is mixed I lb. each of chopped figs and almonds ; spread between the cake, over the sides, and the top. Egg-yolk Rings. — Beat the yolks of sixteen eggs for half an hour ; while still beating, add 6 ozs. of sugar, and Filbert Cakes CAKES Fruit Cake, Fine when this is thoroughly mixed in add one wineglassful of sherry, one half cupful of milk, half a teaspoonful of powdered cinnamon, the rind of half a lemon, and 4 ozs. of best butter

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