New Year Cakes
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 24. The excerpt below is the record exactly as published.
one and one-fourth pounds of butter and lard, one and one-fourth pints of water, one-half of an ounce of ammonia, one-fifth of an ounce of soda, five and three- fourth pounds of flour; mix like sugar cakes. Bake hot. They can be rolled out and cut with different shaped cutters or pressed in fancy moulds. Wash with same wash as lemon snaps. Drop Cakes, Two and one-fourth pounds of sugar, one and one-fourth pounds of butter and lard, thirteen eggs; rub to cream; add one quart of milk (short measure), one ounce of ammonia, four and one-fourth pounds of flour; vanilla flavor. Bake on flour-dusted, lightly greased tins. Sprinkle with currants. — 51 — Improved New Year Cakes. Two and one-fourth pounds of sugar
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Cook this with the app: pantry check, scaling, and the assistant.