Genoese Cakes

Ingredients

• a quarter of a pound of flour
• a quarter of a pound of granulated sugar
• a quarter of a pound of butter
• two eggs
• one half of a small glass of good brandy
• a little salt

Method

1. 1

   Mix flour, eggs, sugar, brandy, and salt with a wooden spoon.

2. 2

   Soften butter and add to the mixture.

3. 3

   Pour into a buttered pan, bake in a moderately heated oven, and cut into desired shapes.

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 191. The excerpt below is the record exactly as published.

two eggs and white of one eggi one tablespoonf ul of powdered sugar, one teaspoon- ful of com starch blended in a little milk, yanilla, or any flavor- ing extract to taste. Oup Oake One cup of butter, two cups of granulated sugar, three cups of flour, four eggs, and one cup of milk. Flavor to taste. Delicate Oake Cream one cup of butter and two cups of granulated sugar, and stir in one cup of sweet milk and the whites of six eggs beaten to a stiff f roth. Sift three cups of flour and two table- 848 MB8. 8EELT"a COOK BOOK spoonfols of baking powder together. Stir into the mixtare. Pour into two long tins, well buttered, and bake in a modeiate oven. DonffhnntB Wann two qnarts of milk and stir in enoagh sifted floor to make a soft batter, add half of a compressed yeast-cake dia- solved in half a cup of water. Set in a warm place where the batter will rise. When light, mix with one-quarter of a tea- spoonful of soda dissolved in a little water, a scant half cup of lard, one cup and a half of granulated sugar, two eggs, a little grated nutmeg, ground cinnamon, and salt. Then add enough sifted flour so the mixture oan be rolled and handled. Cut the desìred shape and let them stand awhile to rìse. Drop them in hot lard and f ry until a nice brown. Sprinkle with sifted sugar. Fiff Oake Cream one cup of butter and two cups of brown sugar. Mix thoroughly, and add f our beaten eggs, one teaspoonful of ground cinnamon, one-half teaspoonful of ground cloves, one cup of water, and three cups of flour sifted with two teaspoon- fuls of baking powder. Cut one-half pound of figs and two cupfuls of raisins in small pieces, dredge them with one- quarter of a cup of flour and add to the mixture. Pour into a well-buttered pan and bake in a moderate oven for two hours. Qenoeae Oakes Have at band a quarter of a pound of flour, a quarter of a pound of granulated sugar, a quarter of a pound of butter, two eggs, one half of a small glass of good brandy, and a little salt

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