New York Butter Cakes

Ingredients

• one quart of milk
• one pound of flour
• eight ounces of butter
• eight ounces of sugar

Method

1. 1

   Set milk, sugar and butter on the fire and let come to a boil; then stir in the sifted flour, like you would make a cream puff mixture; take off the fire, let cool a little, and work into this paste five yolks and five whole eggs.

2. 2

   Take about two and one-half pounds of white yeast-raised sponge, and work this with the scalded paste and some more flour to a smooth dough.

3. 3

   Let this dough rest and prove for half an hour; then roll out and cut into large biscuits, like other butter cakes.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 145. The excerpt below is the record exactly as published.

NEW YORK BUTTER CAKES. Take one quart of milk, one pound of flour, eight ounces of butter, eight ounces of sugar

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