Short Cakes

Ingredients

• 1 pint of flour
• small teaspoonful of salt
• 4 tablespoonfuls of sugar
• 4 tablespoonfuls of butter
• 1 teaspoonful of baking powder
• 3 eggs
• 1 teacupful of milk
• 1 teaspoonful of essence of orange

Method

1. 1

   Mix flour, sugar, salt, and baking powder; rub in the butter.

2. 2

   Add beaten eggs and nearly all the milk, then the essence.

3. 3

   Quickly mix into a smooth dough, roll out to a quarter of an inch thick, cut into squares, lay on a baking-tin, wash with milk, and top with sliced candied peels.

4. 4

   Bake in a moderate oven for about 20 minutes.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 59. The excerpt below is the record exactly as published.

1 pint of flour, 2 teaspoonfuls of baking powder, 1 tea- spoonful of carraway essence, 1 of nutmeg essence, 1 of cinnamon essence, 1 of ginger essence, and 1 teacupful of milk. Mix the flour, sugar, and powder; rub it in the butter ; add the milk and essences. Mix it to a batter; fill a greased tin or small patty pans, and bake in a hot oven. Will take about 10 minutes. Another way. — 1 teacupful of milk, 1 teacupful of butter, 3 teacupfuls of flour, 1 teaspoonful of baking powder, 2 eggs, half a teacupful of stoned raisins and half a teacupful of currants, 1 teaspoonful of nutmeg essence, 1 of clove essence, and 1 of cinnamon essence. Rub the butter and sugar to a cream ; add the eggs, first one, then the other ; beat between each. Mix the flour and powder together, and then add it to the other things, with the fruit, essences, and milk ; beat BREAD, ETC. 165 it to a smooth batter. Line a tin with a greased papei’j and bake about half an hour. 417. — Short Cakes. pint of flour, small teaspoonful of salt, 4 table- spoonfuls of sugar, 4 tablespoonfuls of butter, 1 tea- spoonful of baking powder, 3 eggs, 1 teacupful of milk, 1 teaspoonful of essence of orange

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