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Scotch Cakes
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with preserves, marmalades, and fruit jellies.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 406. The excerpt below is the record exactly as published.
Scotch Cakes. These are peculiar cakes, very rich and nutty in flavor. One is apt to like them very much or not at all. By following this receipt only a small quantity will be made ; so, in experimenting, one need not waste a large amount of materials. The measurements should be exact, and great care should be taken in the mixing and baking. Only three ingredients are required, — a cupful of butter, half a cupful of sugar, and one pint and three- fourths of flou
Cook this with the app: pantry check, scaling, and the assistant.