Honey Bove Cakes (German)

Ingredients

• 2 breakfast-cupfuls of Honey
• 12oz. of powdered loaf sugar
• 4oz. of almonds
• 8oz. of candied peel
• f teaspoonful of bicarbonate of soda
• half of a grated nutmeg
• 1 drachm of ground cloves
• Joz. of ground cinnamon
• 1 wineglassful of rum

Method

1. 1

   Combine Honey and sugar in a saucepan, bring to boil, add almonds, simmer for five minutes.

2. 2

   Remove from heat, add candied peel, bicarbonate, nutmeg, cloves, cinnamon, and rum.

3. 3

   Roll out warm dough thinly, cut into shapes, place on floured tins, let stand for twelve hours, bake in a moderate oven, mask with sugar icing.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 121. The excerpt below is the record exactly as published.

Honey Bove Cakes (German). — (1) Put 2 breakfast-cupfuls of Honey into a saucepan with 12oz. of powdered loaf sugar, bring them gently to the boil, throw in 4oz. of almonds with their skins left on and cut into pieces, simmer for about five minutes longer, remove the pan from the fire, add 8oz. of candied peel cut up into small pieces, f teaspoonful of bicarbonate of soda, half of a grated nutmeg, 1 drachm of ground cloves, Joz. of ground cinnamon, the thin rind of a lemon, and lastly 1 wineglassful of rum

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