Normandy Short Cakes

Ingredients

• ½ pound sugar
• ½ pound fresh butter
• ½ pound flour

Method

1. 1

   Mix sugar and butter to a cream, add flour slowly, roll out thin, cut in rounds, and bake on oiled paper in a hot oven.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 53. The excerpt below is the record exactly as published.

pound flour and yi cup of milk, i^ ounces butter, juice of a lemon and sugar to taste. 157 With a Saucepan over the Sea Stir on the fire for lo minutes, take off, and add the beaten yolks of 4 eggs and 2 tablespoonflils of chopped almonds. Pour into a pan and bake. Cut into strips and dust with sugar, QUEEN CHARLOTTE'S CAKE. (England.) Mix I pint flour, i cup warm milk, j^ yeast cake, and y^ pound butter beaten to a cream with j^ pound powdered sugar, 4 eggs, J^ pound chopped candied peel, a teaspoonful of cinnamon, and a cup of chopped almonds. Mix as usual, let it rise before adding i cup more flour and the nuts and peel, etc., then let it rise again. Pour into a Turk's head mould and bake i hour. While hot, pour over a syrup, made of i cup sugar, 2 table- spoonfuls of water, and a teaspoonful of vanilla, wine, or cordial. Dust the top with powdered sugar and serve hot, in slices. PARSNIP CAKES. (Very old English recipe.) These do not taste of parsnips at all, and can be found still in the little country farms or cottages. Boil 3 parsnips until tender, mash and press through a sieve, mix in proportions of i tea- cupful to I quart of hot milk, ^ pint of yeast, some salt, and flour to make a stiff batter. Cover, ij;8 With a Saucepan over the Sea set in a warm place, and when risen to twice its size, knead into flat cakes, very thin. These must rise again and be baked until brown. Can be eaten with butter, like crumpets or scones, or with gravy, like Yorkshire pudding, with a roast of meat. PARKIN CAKES. (England.) These are eaten on Guy Fawkes* Day. Mix i ^ pounds of flour, ^ pound butter, ij4 pounds fine oatmeal, 2 pounds brown sugar, 2 ounces of pow- dered ginger, i pint molasses, 3 teaspoonfuls of carbonate of soda, and 2 ounces butter, and a tea- spoonful of vanilla or lemon. Let it stand i hour. Roll into thin cakes, and bake in a slow oven at least an hour. Half the recipe is sufficient for a small family. SHREWSBURY CAKES. (England.) Mix I pound powdered sugar with 2 pounds flour, add nutmeg and some caraway seeds, — currants may be used instead, — 2 eggs, whites and yolks beaten separately, and 6 ounces melted butter. Roll out very thin, cut into diamonds, and bake. These are very fine, and will keep a long while in a tin box. 159 With a Saucepan over the Sea BRANDY SNAPS. (England.) Mix y^ pound butter, J^ pound brown sugar, J^ pound flour, and i pint molasses. Drop in spoonfuls in a buttered tin, and bake in a hot oven. Take out and put near the fire to dry. These are favorite cakes with school-children in England, and are crisp and curly when rightly made. HERMITS. (England.) Mix 2 eggs, 2 cups brown sugar, J^ cup butter, Yz a cup of currants, i teaspoonful of chopped cloves, the same each of grated nutmeg and soda, melted in water, and of cinnamon. Beat all well, add enough flour to make a stiffs paste, and roll out thin. Cut in rounds, and bake in a hbt oven. POOR MAN'S CAKE. (England.) Rub I pint of flour with a piece of butter the size of an egg, well together, add i teaspoonfuls baking powder to the flour first. Beat i whole egg with I cup of milk and i cup of sugar, pour these into the flour and butter, and flavor with lemon or nutmeg. Bake in a moderate oven, and cut in slices. Ice with sugar icing, if desired. SCOTCH CAKES. - Cream together ^ pound butter and i pound sugar, add i pound of flour, a tablespoonful of 160 With a Saucepan over the Sea powdered cinnamon, and ^ pint of milk. Roll out very thin, cut in rounds, and bake y^ hour. MANX CAKES. Rub the zest of a large lemon on sufficient sugar — loaf sugar — to obtain all, weigh this, and add more, enough to make 8 ounces. Pound it, add 8 ounces rice flour, beat 8 eggs very light, dissolve the sugar in these, adding the flour slowly. Stir all, and bake in buttered tins about ]/i hour. HONEY CAKES. (Basle, Switzerland.) Melt 2 ounces butter, add ^ pound of honey, stirring well, take oflT the fire, and let it cool. Add the minced rind of a lemon, 2 ounces sweet almonds, chopped fine, a little nutmeg, ^ ounce carbonate of soda, dissolved in a little water. Mix these well, and set in a cold place 1 2 hours. Roll out 5^ inch thick, cut into squares, decorate with nuts and chopped citron, then bake 25 minutes in hot oven. This recipe makes i dozen. ALMOND CAKES. (Pithiviers.) This French town is as celebrated for its al- mond cakes as Basle is for honey cakes. Travel- lers ask for them, but can rarely obtain a recipe for either. II 161 With a Saucepan over the Sea Blanch and pound 8 ounces sweet almonds and I ounce bitter almonds, add 6 tablespoonfuls of sugar, and 8 eggs well beaten, 6 tablespoonfuls of dry flour, and the zest or rind of a lemon. Add yi pound of butter, and stir all lightly. Pour into small buttered tins and let it rise before baking, covered with paper, for J^ hour. NORMANDY SHORT CAKES. Mix ^2 pound sugar and ^ pound fresh butter

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