Oswego Cakes

Ingredients

• a quarter of a pound of fresh butter
• four ounces of powdered and sifted sugar
• six ounces of Oswego
• a table-spoonful of milk
• three well-whisked eggs
• Flavour the cakes according to taste, either with currants, caraway-seeds, candied peel, grated nutmeg, or essence of lemon.

Method

1. 1

   Rub the butter to a cream.

2. 2

   Add the sugar, Oswego, milk, and eggs.

3. 3

   Beat the mixture briskly for a quarter of an hour, half fill some well-oiled small moulds with it, and bake in a good oven for ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1045. The excerpt below is the record exactly as published.

Oswego Cakes. — Rub a quarter of a pound of fresh butter to a cream. Add four ounces of powdered and sifted sugar, six ounces of Oswego, a table-spoonful of milk, and three well- whisked eggs. Flavour the cakes accord- ing to taste, either with currants, caraway-seeds, candied peel, grated nutmeg, or essence of lemo

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