Jelly Diamonds

Ingredients

• one pound of butter and lard
• one and one-half pounds of sugar
• one pint of eggs
• one and one-fourth pints of milk
• egg coloring
• two pounds of flour
• one ounce of baking powder
• vanilla

Method

1. 1

   Rub butter and sugar, add eggs, milk, coloring, flour, and baking powder.

2. 2

   Bake in a flat sheet, cut in two, set together with jelly, frost with vanilla icing.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 23. The excerpt below is the record exactly as published.

egg coloring to butter or lard, if any is used. Seedless (Sultana) raisins are the best for large cakes. In summer wash your butter in ice water first; in winter soften a little in oven before using it. If the oven bakes from the bottom, set your tin on another pan first, with heavy papers between. Fruit for large cake should always be rubbed well with flour first. Keep eggs on ice, if whole or broken up. For large square cakes it is best to have a wooden frame made, which should be greased and paper-lined; set on level and cook in tin. This avoids crust on the sides of cakes. Grease all tins for loafcakes first, then line with paper, and for square cakes line the sides again, after the paper, with strips of card- board. This avoids all hard crust and waste. FOR NOTES AND RECIPES. PART V. Small Cal<es, Cookies, Cup Cal<es, Drop Cal<es, etc. Sugar Cookies. Mix together four pounds of sugar, two pounds of lard, eight or nine eggs, one quart of milk, one-half pint of water, one and one- half ounces of ammonia, one-fourth of an ounce of soda, a little mace or nutmeg. Then add eight and one-half pounds of pastry flour, roll out one-fourth of an inch thick, wash over the top after it is cut out, dip in granulated sugar. Bake hot at 400 degrees. Shrewsbury Cnkes. One pound of butter, three-fourths of a pound of sugar, one and three-fourth pounds of flour, mace and cinnamon; rub all together dry. Then add four eggs (yolks of eight eggs are better), ere tablespoonful of cream or milk; mix all very light together, and if possible, let it rest on ice for some time. Roll out .ike cookies, press the top with a fork and wash. Mix one egg, one spoonful of milk, one-half tea- spoonful of sugar, one-half spoonful of salt. Different shapes can be given to the mixtures. Bake hot. Seed Cakes. Use recipe for sugar cookies as above, or this: One pound of sugar, ten ounces of butter and lard, one ounce of ammonia, seven eggs, one pint of milk, mace, caraway seeds, four pounds of pastry flour. Roll out one-fourth of an inch thick, cut out with a scalloped cutter, wash with milk or egg wash, sprinkle with caraway seed, or lay one large raisin in center. (49) — 50 — Jumbles or Drops, Cream together one and one-half pounds of powdered sugar, three-fourths of a pound of butter and lard; then add slowly nine eggs, then one pint of milk, in which dissolve three-fourths of an ounce of ammonia, then three pounds of pastry flour, and lemon extract. Bake on ungreased tins, dropping them with your hand, the size of a dollar for drops. For jumbles, frost them after they are baked. Jelly Fingers. Mixture is the same as for drops. Lay out like lady fingers on ungreased tins; dust with powdered sugar; bake hot; cut loose as soon as done. When cold set together with jelly. Jelly Diamonds. One pound of butter and lard; rub with one and one-half pounds of sugar, one pint of eggs, one and one-fourth pints of milk, egg col- oring, two pounds of flour and one ounce of baking powder; flavor with vanilla

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