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Little Coffee Cakes

From Dainty dinners and dishes for Jewish families, 1907

Coffee glaze: Melt 6 oz. icing sugar, 1 tablespoonful water, and 1 dessertspoonful coffee essence over the fire till warm and liquid. Pour it over the fingers, and when cold, decorate the outside with white icing through an icing tube.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 85. The excerpt below is the record exactly as published.

LITTLE COFFEE CAKES. } lb. flour. 4 eggs. 6 oz castor sugar. 10 oz. icing sugar. 2 dessertspoonsful coffee essence. Put the eggs, sugar and 1 dessertspoonful coffee essence into a saucepan, beat well, and whisk over boiling water till the mixture is warm. Then beat off the fire till cold and stiff. Add the flour gradually, and when well mixed, pour into a well 15G DAINTY DINNERS AND DISHES. greased flat tin. Bake from 20 to 30 minutes, and when cold, cut into fingers and ice with coffee glaze and decorate with white icing. Coffee glaze : Melt 6 oz. icing sugar, 1 tablespoonful water, and 1 dessertspoonful coffee essence over the fire till warm and liquid. Pour it over the fingers, and when cold, decorate the outside with white icing through an icing tube. White icing : £ lb. icing sugar stirred into a small egg white. It must be stirred 20 to 30 minutes till quite stiff and smooth, or it will not go through the tube easily. CURRANT LOAF. 2 lbs. of dough. | 3 oz. well washed currants. 2 oz. brown sugar. Set the dough to rise till ready to use it. Work the sugar and currants into It and set it to rise again. Pat it into a bread- tin and bake like ordinary bread. If it sounds hollow when tapped, it is done. 4 oz. butter. 3 oz. flour. 2 oz. castor su gar.
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