Honey Drop Cakes

Ingredients

• 0.5 cup honey
• 0.5 cup butter
• 0.5 teaspoon cinnamon
• 1 teaspoon cloves
• 1 egg
• 1 cup raisins, cut in small pieces
• Purity Flour (about 1.5 cups)
• 1 teaspoon soda
• 1 tablespoon water

Method

1. 1

   Heat the honey and butter until the butter melts.

2. 2

   While the mixture is warm add the spices.

3. 3

   When mixed, add the Purity Flour, the egg well beaten, the soda dissolved in the water, and the raisins.

4. 4

   Add enough flour to make a dough that will hold its shape.

5. 5

   Drop by spoonfuls on a buttered tin and bake in a moderate oven.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 28. The excerpt below is the record exactly as published.

HONEY DROP CAKES J cup honey. i cup butter. * teaspoon cinnamon. i teaspoon cloves. 1 eg^ 1 cup raisins, cut in small pieces. Purity Flour (about li cups). i teaspoon soda. i tablespoon water. Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When •+ •■ i7a?S nn^t of the Pwiiw Flour the ego- well beaten, the soda dissolved in the water, and the rUins Idd e'n'ough 'AnV^L. to mL: a°dough that will hold its shape. Drop by spoonfuls on a buttered tin and bake in a moderate oven. ROCK COOKIES, No. 1 4 cups Purity Flour. 1 cup butter. 1 cup sugar. A- teaspoon soda. i teaspoon cream of tartar. 1 Clip chopped dates. 1 cup cocoauut. 1 cup chopped walnuts. 3 eggs. Flavoring. M\x sucrar butter and Purllti Flour (in which soda and cream of tartar have been sifted). Add the dates cocoalut and walnuts, and the well-beaten eggs, in which has been dropped a little lemon or vanilla. Drop from a teaspoon on a buttered pan, and bake m a moderate oven until brown. Use method above. ROCK COOKIES, No. 2 1 cup sugar, g cup Imtter. 2 cups Fiiritu Flour. ?, eggs. 1 teaspoon soda. 1 \ flips walnuts. \i cups vnisiiis. 1 tonspooii cloves. 1 teaspoon ciniianion. GINGER SNAPS 1 cup molasses. 1 teaspoon soda. i cup sugar. 1 teaspoon salt. i cup butter or lard, i tablespoon ginger. Purity Flour to roll very thin. Mix molasses suc^ar. dinger and butter, stir over the fire until the butter is melted then stir m quicklj 3 cup« of PtfrS'/F/o^-. in which the soda has been sifted. Knead the dough until it becomes smootn and chill thoroughly. Roll as thin as possible, and bake m a quick oven. Page Forty-three PURITy FUOUR More Bread and Better Bread GINGER COOKIES 1 cup molasses. 2 tablespoons milk or water. 1 tablespoon ginger. i cup butter. 1 teaspoon soda. Purity Flour to mix soft as can be handled on the board. ^JBlF-^^-'^^ w^^^o:.?^,^- ^- -- - - - CREAM PUFFS 1 cup water, i cup butter. 1 cup Purity Flour. Pinch of salt. 3 eggs. Heat the water and add the butter and salt. When this boils stir ir. iho fl u ■ have no lumps. Cook until the mixture leaves the side of th saucepan Coo wZ' "! '"TI^^ ^' he unbeaten eggs, one at a time. Mix thoroughly and chill Droniixt^re bv tb! "^^^^7 ^^^'u^^^^ tered tins, leaving- snace for tbpm in riso -Roi-t d „ ^ T \ ^ mixture by the spoonful on but- split and 'fill wit? Xppdce^S. I desired th? can b "SdTd '""f/?. -'-'-. When cold, intend fr^ng them, uL" onl, a teaspoonirat"':^™. T^it^^e^ZulVt^TX'- " '"" DOUGHNUTS 2 eggs beaten light. 1 cup sugar. 1 cup milk. 2 table.spoons melted butter. 3 cups Purity Flour. 3 teaspoons baking powder. 1 teaspoon each of cinnamon and salt roll Have board well floured and take on it 1 large spoon of dou-h Kneid apntlv fill fl '■"• '"" '■"'■ n*fit^'-;:;r-^i-?/ '«?'> 'p'-f"! -d ?:„ o^t°:;^ir:™:;^ea';"fu'°ntnr°fth': muture .s used. Cooic in fat hot enongh to" ;;ak; SZt.eY^lnu/to .hftop.' DROPPED DOUGHNUTS } cup milk. i cup sugar. Grated rind of 1 lemon. li cups Purity Flour. 1 egg

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