Foreign Cakes
From Bread, cakes, and biscuits, 1902
The quantity will make five or six dozen cakes, and they keep very well in tins.
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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 107. The excerpt below is the record exactly as published.
About lib. of flour, the same quantity of butter, 4oz. of sugar, the yolks of six hard-boiled eggs, and half a teacupful of arrack or rum (the former being preferable). Rub the hard yolks FOREIGN CAKES. 167 to a paste, and mix them gradually with the other ingre- dients, till a paste of suitable consistency is obtained, but it should not be too moist ; if necessary, some flour may be added after the arrack has been put in. Shape the cakes as above, and cover them with a thick layer of chopped almonds, sugar, and cinnamon
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Cook this with the app: pantry check, scaling, and the assistant.