Rose-Water Cakes

Ingredients

• 1 lb of butter
• 1 lb of sugar
• 1 lb of sifted flour
• 2 tablespoonfuls of rose-water
• three eggs

Method

1. 1

   Cream butter, mix in sugar beaten with eggs, then add flour and rose-water.

2. 2

   Drop small quantities on a greased baking-sheet and bake in a quick oven.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 172. The excerpt below is the record exactly as published.

jlb. of butter ; when quite smooth add 71b. of sugar and Gib. of golden syrup. Roll the dough out into sheets about Jin. thick, and cut it into rounds with a plain tin cutter 3in. in diameter. Arrange the cakes a short distance from each other on buttered bakfng-sheets, and bake in a moderate oven. When baked, remove them from the tin, curl, and lay them on sieves in the baking-screen till they are hard. (5) Put 12oz. of butter into a basin, warm it, and work into it Jib. of crushed loaf sugar and ljlb. of flour. Add a little extract or essence of lemon, half a grated nutmeg, and three well-beaten eggs. Ground cinnamon may be substituted for the lemon. Turn the paste out on to a board, roll it out to about Jin. thick, sprinkle over caster sugar, and cut the paste into rounds. Put them on a baking-sheet, make small holes in the centre of them, place in a sharp oven, and bake for about ten minutes. When done, take them out, curl them, and let them get cold before using. (6) Cream 1 Jib. of butter, mix in lib. of sugar well beaten up with three eggs, then add 1 Jib. of sifted flour, and 2 table-spoonfuls of rose-wate

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