German Tea Cakes

Name: German Tea Cakes
Yield: 3 servings
Ingredients: Hard-boiled yolks of 10 eggs; 0.5 raw eggs; 1 pound of butter; 1 pound of sugar; 1 tablespoon of whisky; Flour enough to make a very soft dough

From The Blue grass cook book, 1904

Serves 3

Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 66. The excerpt below is the record exactly as published.

GERMAN TEA CAKES Mrs. W. W. Massie Hard-boiled yolks of 10 eggs, rubbed finely through a sieve, % raw eggs, beaten, 1 pound of butter, 1 pound of sugar, 1 tablespoon of whisky. Flour enough to make a very soft dough

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