Rook Cakes

Ingredients

• two pounds of sugar
• four pounds of flour
• two pounds of lard and butter
• one-half of an ounce of ammonia
• one and one-half pints of milk
• six eggs
• flavor with lemon

Method

1. 1

   Mix dry ingredients, dissolve ammonia in milk with eggs, mix all well, roll in strips, cut, and bake at 400 degrees.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 24. The excerpt below is the record exactly as published.

one-half of an ounce of ammonia, then two and one-fourth pounds of flour; grease little scalloped moulds very lightly, half fill, sprinkle with currants and bake hot, at 400 degrees. Cup Cakes, Same mixture as above, only grease plain cups better, and warm them before filling; frost with vanilla frosting. Extra Cup Calces, Cream together one pound of butter and lard with two pounds of sugar, eight eggs, one and three-fourth pints of milk, vanilla, three and one-fourth pounds of flour with two ounces of baking powder. Pound Cup Cakes, Cream one pound of sugar with six ounces of butter; add six eggs, one at a time; one-third of a pint of milk; mix in lightly one and one-fourth pounds of pastry flour with one heaping teaspoonful of baking powder. Grease and warm large cup cake tins and fill them half full. Bake medium hot. Ice on bottom and sides with boiled cream frosting; flavor with lemon juice only. — 52 — Rook Calces. Two pounds of sugar, four pounds of flour, and two pounds of lard and butter; mix up dry. Dissolve one-half of an ounce of ammonia in one and one-half pints of milk

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