Honey Cakes

Ingredients

• Heat slowly on Ijaek of sioh' '! qis. of strained lionov or golden drip syru]K
• add 1 ponjid of grannlat('(d sugar.
• 1 teaspoon each of eiiiiianion.
• eloves,
• niitnieg'
• and all- spice,
• 1 II). eho})ped citron,
• 1 lb. chopped almonds,
• V^ glass brandy,
• V^ teaspoon soda dissolved in hot water.
• remove from stove and add 3 lbs. of sifted Dousman's Best Patent flour or sufficient to roll.

Method

1. 1

   When cool enough to handle, cut in any desired shape about 1/4 inch thick, place in pans and let stand overnight.

2. 2

   Next A.

3. 3

   M. bake in moderate oven in a Jewel range about 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 104. The excerpt below is the record exactly as published.

Honey Cakes. Heat slowly on Ijaek of sio\H' '! qis. of strained lionov or golden drip syru]K add 1 ponjid of grannlat('(l sugar. 1 teaspoon each of eiiiiianion. eloves, niitnieg' and all- spice, 1 II). eho})ped citron, 1 lb. chopped almonds, \'2 glass brandy, V^ teaspoon soda dissolved in hot water; remove from stove and add 3 lbs. of sifted Dousman's Best Patent flour or sufficient to roll.

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