Honey Cakes

Ingredients

• an ounce of sugar
• two cupfuls of honey
• a quarter of a pound of finely-chopped almonds
• half a pound of chopped candied peel
• the grated rind of a lemon
• a teaspoonful of powdered cinnamon
• a pinch of powdered cloves
• half a nutmeg grated
• a tablespoonful of rum
• enough flour to stiffen

Method

1. 1

   Boil sugar in honey, add almonds, simmer, then add candied peel, lemon rind, spices, and rum.

2. 2

   Mix in flour to stiffen, cut into squares, roll thin, and bake in a slow oven.

3. 3

   Sprinkle with sugar when cool.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 243. The excerpt below is the record exactly as published.

Honey Cakes. Boil an ounce of sugar in two cupfuls of honey, and then 356 STANDARD COOKERY. add a quarter of a pound of finely-chopped almonds. After simmering for another five minutes add half a pound of chopped candied peel, the grated rind of a lemon, a teaspoon- ful of powdered cinnamon, a pinch of powdered cloves, half a nutmeg grated, as much bicarbonate of soda as will stand on a shilling, and a tablespoonful of rum. Add enough flour to stiffen

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