Orange Cakes
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 The "ideal" cookery book (1902) by Lilian Clarke, page 17. The excerpt below is the record exactly as published.
A-lb. castor sugar. 3 yolks and 2 whites 15-oz. flour. of eggs. 4 teaspoonful lemon 1 teaspoouful baking essence, powder. Rub the butter into the flour, add the other in- gredients and mix well. Divide into pieces the size of a walnut. Dip each with a fork into the third white of egg and roll in coarse sugar or finely chopped almonds or desiccated cocoanut. 49. Cocoanut Fingers. 3-oz. butter. 2-oz. castor sugar. 2 eggs. J-lb. cocoanut. 6-oz. flour. Roll into cork shapes, and roll in cocoanut and bake. 50. Victorine Buns. £-lb. butter. 2 eggs. 3-oz. ground rice. 3-oz. sultanas. J-lb. castor sugar. ^-lb. flour. 2-oz. peel. 2 teaspoonsful baking powder. Bake in patty pans. 66 5!. Orange Cakes. 2-oz. butter. }-lb. castor sugar. 2 eggs ^-lb. flour. 1 orauge rind (grated). Little milk. 2 teaspoonsful baking powder
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