SHORT CAKES

Ingredients

• a pound of flour
• 4 ounces of butter
• 4 ounces of powdered sugar
• 1 egg
• a tablespoonful or two of cream
• add currants to half
• caraway seeds to the rest

Method

1. 1

   Rub into a pound of flour 4 ounces of butter, 4 ounces of powdered sugar, 1 egg, and a tablespoonful or two of cream, so as to make it into a paste.

2. 2

   When mixed add currants to half and caraway seeds to the rest; roll it thin, cut, and bake on tins.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 25. The excerpt below is the record exactly as published.

4 ounces of butter in 2 table- spoonfuls of wine; make a paste with 4 beaten eggs ; roll out as thin as paper, cut with a glass, moisten with the white of an eggj and dust with powdered sugar. KENT DROP-CAKES Take a pound of flour, half a pound of butter, half a pound of powdered sugar, and currants. Make into a paste with 2 eggs, 2 tablespoonfuls of orange-flower water, a glass of brandy, and one of sweet wine. Mix quickly, and drop the mixture through a fun- nel on the tins ; bake for five or six minutes. CAKES AND BISCUITS 107 NUT CAKES Beat 1 pound of walnuts with the whites of 3 eggs, add one and one-half pounds of sugar, mix well, and add the Avhites of 3 eggs ; lay them out about the size of a nut, and cook in a slow oven. QUEEN CAKES Take 1 pound of sugar, 1 pound of flour, 1 pound of butter, 1 pound of currants, the yolks of 10 eggs, and 4 tablespoonfuls of brandy. Work it with the hand for half an hour, put into buttered pans, and sift pow- dered sugar over them. Place in the oven. BOLL GINGEBBBEAD Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of sugar, a teaspoonful of ginger, a teaspoonf ul of allspice, a teaspoonful of pow- dered cinqamon, the grated rind of a lemon, and as much syrup as will make it into a paste. Spread very thin on the tins and bake in a slow oven. When done cut in 108 COLD DISHES FOR HOT WEATHER squares, and while still warm roll it over a stick till cold. Remove and keep in a dry place. SHORT CAKES Eub into a pound of flour 4 ounces of but- ter, 4: ounces of powdered sugar, 1 egg, and a tablespoonful or two of cream, so as to make it into a paste. When mixed add cur- rants to half and caraway seeds to the rest

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