Orange Cakes

Ingredients

• Three-quarter lb. self-raising flour
• 6 oz. butter
• 6 oz. castor sugar
• 2 eggs
• the rind and juice of 2 oranges
• and 1 tangerine
• a little milk
• 2 oz. candied orange peel chopped very finely

Method

1. 1

   Put flour and sugar into a basin, rub in the butter lightly; beat up the eggs with the milk, pour into the basin, and mix thoroughly; add rind and juice of the oranges and candied peel.

2. 2

   Either roll into small round balls and bake, or put into tins.

3. 3

   These take about 10 minutes in a quick oven.

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.

Orange Cakes. Three-quarter lb. self-raising flour, 6 oz. butter, 6 oz. castor sugar, 2 eggs, the rind and juice of 2 oranges, and 1 tangerine, a little milk

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