Little Rose Cakes

Ingredients

• Three-quarter lb. self-raising flour
• 6 oz. butter (fresh)
• 6 oz. castor sugar
• ^ lb. crystallised cherries
• 3 eggs
• £ pint strong rose water
• 2 tablespoonfuls carmine
• a little milk if necessary

Method

1. 1

   Cream butter and sugar together in a basin, add eggs and a handful of flour alternately; mix rose water and carmine together in a cup; add to mixture, then the cherries.

2. 2

   If mixture is not quite moist enough, add a little milk.

3. 3

   Pour into small fancy tins, and bake in a moderate oven for half an hour.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 75. The excerpt below is the record exactly as published.

Little Rose Cakes. Three-quarter lb. self-raising flour, 6 oz. butter (fresh), 6 oz. castor sugar, ^ lb. crystallised cherries, cut up small, 3 eggs, £ pint strong rose water, 2 tablespoonfuls carmine, a little milk if necessary

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