German Tea Cakes (Miss Becker's Recipe)

Ingredients

• I lb. of Butter
• S° Almonds
• I lb. of Sugar
• | lb. of Currants
• 9 Kggs
• I teaspoonful of Cinnamon
• I lb. of Flour
• 4 teaspoonful of Rock Ammonia

Method

1. 1

   Stir the butter to a cream; mix well with fine white sugar, the yolks of nine eggs and whites of two; beat with sugar and butter; then add flour and powdered rock ammonia.

2. 2

   Butter some paper, and put into pans in a quick oven, drop the mixture with a spoon on the paper, and sprinkle over the top cut-up almonds, mixed with currants, cinnamon, and crystallised sugar.

3. 3

   Bake twenty minutes.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 83. The excerpt below is the record exactly as published.

I lb. of Sugar. Ammonia, or Sal Volatile. } lb. of Butter. 3 tablespoonfuls of Caraway Seeds, S Eggs. slightly bruised. 1 tumblerful of Cold Water. Whisk up the eggs and mix with butter and sugar ; then mix all up together. Knead well, roll out with rolling-pin, prick with a fork, and make into shapes with a wineglass, or any other mould. Bake for half an hour on buttered tins. TEA CAKES {"COOKIES"). (Mrs. Fleming's Book.) Mix together one pound of white sugar, one pound of flour, and half a teaspoonful of carbonate of soda ; rub into a quarter of a pound of butter. Make into a soft paste with three eggs, well beaten, and a dessertspoonful of cream or milk ; essence of almonds to taste. Roll out half an inch thick, and cut with a wineglass. Bake ten minutes in a moderate oven. TEA CAKES {GERMAN). (Miss Becker's Recipe.) Ingredients. I lb. of Butter. S° Almonds. I lb. of Sugar. | lb. of Currants, 9 Kggs. I teaspoonful of Cinnamon. I lb. of Flour. 4 teaspoonful of Rock Ammonia

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