Queen's Tea Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: Is. 3d. for this quantity.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1416. The excerpt below is the record exactly as published.
Queen's Tea Cakes. — Take the weight of two eggs in fresh butter and beat it to a cream. Mix with it half a pound of powdered /and sifted sugar, which, before being crushed, has been rubbed upon the rind of a large lemon until the yellow part has been taken off, half a pound of dried flour, and a jjinch of salt. Mix the dry ingredients thoroughly, and make them into a' paste by mixing with them the two eggs well beaten, and a little rose-water
Cook this with the app: pantry check, scaling, and the assistant.