Spencer Cakes
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 26. The excerpt below is the record exactly as published.
Spencer Cakes. — 2 cups sugar, 8 eggs, 1 A pints flour, 1 teaspoon Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon ex¬ tract lemon.* Beat eggs and sugar together, until they get thick and white; add flour sifted with pow'der, the seed, and extract; mix into rather thick sponge ; drop in spoon¬ fuls on greased tin, bake in hot oven 5 or 6 minutes. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 15 Peanut Jumbles. — 1A cups butter, 2 cups sugar, 6 eggs, 1 A pints flour, A cup corn¬ starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon
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