Spanish Cakes (another way)

Ingredients

• half a pint of water
• a pinch of salt
• a quarter of a pound of fresh butter
• two tablespoonfuls of sifted sugar
• five ounces of dried flour
• three well-beaten eggs

Method

1. 1

   Put water, salt, butter, and sugar in a saucepan over gentle heat.

2. 2

   Stir until boiling, then remove from heat and add flour.

3. 3

   Stir until a soft paste forms.

4. 4

   Add flavoring and eggs one at a time.

5. 5

   Form into balls, brush with egg, and sprinkle with almonds.

6. 6

   Bake until lightly colored.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1869. The excerpt below is the record exactly as published.

Spanish Cakes (another way). — Rub six ounces of butter into a pound of flour. Add a pinch of salt, three table-spoonfuls of sugar, and half a tea-spoonful of powdered cinnamon. Work the mixture into a paste with two well- beaten eggs, roll it out the third of an inch thick, stamp it into fancy shapes, and bake these in a moderate oven. Time to bake, a quarter of an hour. Spanish Cakes (another way).— Put half a pint of water, a pinch of salt, a quarter of a pound of fresh butter, and two table- spoonfuls of sifted sugar into a delicately clean saucepan over a gentle fire. Stir the mixture until it begins to boil, then draw it from the fire, and dredge into it five ounces of dried flour. Stir it briskly till it forms a soft, firm paste. Add any kind of flavouring, and work in — one at a time — three well-beaten eggs

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