Macaroon Cake

Ingredients

• 1 lb. of butter
• 1 lb. of sugar
• six eggs
• 1 teacupful of milk
• 2 teaspoonfuls of baking-powder
• sufficient flour to make it of that consistency that it will roll out

Method

1. 1

   Warm the butter and mix it with the sugar, working them to a cream.

2. 2

   Add the eggs two at a time, beat them in, then add the milk, baking powder, and sufficient flour to make a dough that will roll out.

3. 3

   Roll out thin and put it on a well-buttered baking-sheet.

4. 4

   Bake in a moderate oven slightly, as it will have to be baked again when used for Macaroon paste.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 423. The excerpt below is the record exactly as published.

Macaroon Cake. — (1) Warm Jib. of butter and mix it in with lib. of sugar, working them to a cream ; add six eggs, two at a time, beat them in, then add 1 teacupful of milk, 2 teaspoonfuls of baking-powder, and sufficient flour to make it of that consistency that it will roll out

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