Roumanian Sweet Cake

Ingredients

• 1 lb. of flour
• 2oz. of sugar
• the grated rind of half a lemon
• 1 teaspoonful of powdered cinnamon
• a very small quantity of powdered cloves
• 1 lb. of honey

Method

1. 1

   Mix flour, sugar, lemon rind, cinnamon, and cloves in a basin.

2. 2

   Heat honey until hot but not boiling, then stir into the mixture.

3. 3

   Knead well, cover, and let rest for an hour.

4. 4

   Roll out and bake in a moderate oven, topping with comfits.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 26. The excerpt below is the record exactly as published.

lib. of flour, add lib. of sugar and twelve eggs, well beaten, leaving out the whites of three. Then dissolve in J breakfast-cupful of boiling water 2 small teaspoonfuls of powdered alum, 1 small teaspoonful of bicarbonate of soda, 2 small teaspoonfuls of cream of tartar, and mix with 2 small teaspoonfuls of cochineal. Stir this mixture in one-third of the batter, and pour into a Cake-tin a layer of white batter, then a layer of red, beginning and ending with white. This is an ornamental Cake to cut for baskets. Roumanian Sweet Cake.— Put Jib. of flour in a basin, and mix with it 2oz. of sugar, the grated rind of half a lemon, J teaspoonful of powdered cinnamon, and a very small quantity of powdered cloves. Put Jib. of honey

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