Russian Rocks

Ingredients

• one and one-half cups brown sugar
• one cup butter
• three eggs
• one tablespoon cinnamon
• one teaspoon (level) soda
• 1% cups raisins

Method

1. 1

   Stir until well blended, then drop one teaspoon of batter at a place.

2. 2

   Will make 70 drop cakes or Russian Rocks.

As published

This recipe was extracted from The National home cook book (1900), page 17. The excerpt below is the record exactly as published.

RUSSIAN ROCKS—One aa oncohert cups” bhawet sugar, one cup butter (or butter and lard mixed), stir until well blended, then add three eggs; stir well, one tablespoon ES namon, one teaspoon (level) soda dissolved in one-third copy hot water, 1% cups raisins, if one teaspoon of batter at a place. Will make 70 drop cakes ‘or Russian Rocks. ROLL JELLY CAKE (Fine!)—Two eggs well beaten, two- thirds cup sugar, four tablespoons milk, one spoon melted butter, one even cup flour, 1% teaspoons baking powder. _ Bake in square tin, turn bottom side up on cloth, sprinkle ae ee powdered sugar, roll when spread with jelly which is. SO + S§PONGE CAKE (Rolled, with Custard Filling)—Three | eggs (yolks beaten very light), one cup of sifted white sug-— ar, two tablespoons cold water, a pinch of salt, one tea- cup flour, one teaspoon of baking powder. Bake in shal-- low pans well greased. Turn out on a damp cloth and put together at once with this filling: Beat one egg and one-- half cup sugar together,-add one-fourth cup of flour, wet with a little milk, stir this mixture into one-half pint of boiling milk. Make filling before cake, so you may spread on cake and roll at once. : SOUR MILK CAKE—Two cups brown sugar, half cup but- ter, one cup sour milk, one cup sour cream, four cups flour, _ three teaspoons soda, one teaspoon cinnamon

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