Sponge Tea Cakes

Ingredients

• 6 Bggs
• lb. of Flour
• 5 lb. Sugar
• The Grated Rind of 9 Lemons or Naartje-Peel (Tangerine Orange)

Method

1. 1

   Whisk the yolks well with the sugar till it rises in bubbles, then the whites stiffly; then add flour and peel.

2. 2

   Bake in little tins, well buttered, in a moderate oven for half an hour.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 83. The excerpt below is the record exactly as published.

lb. of Flour. 2 tablespoonfuls of pounded Rock I lb. of Sugar. Ammonia, or Sal Volatile. } lb. of Butter. 3 tablespoonfuls of Caraway Seeds, S Eggs. slightly bruised. 1 tumblerful of Cold Water. Whisk up the eggs and mix with butter and sugar ; then mix all up together. Knead well, roll out with rolling-pin, prick with a fork, and make into shapes with a wineglass, or any other mould. Bake for half an hour on buttered tins. TEA CAKES {"COOKIES"). (Mrs. Fleming's Book.) Mix together one pound of white sugar, one pound of flour, and half a teaspoonful of carbonate of soda ; rub into a quarter of a pound of butter. Make into a soft paste with three eggs, well beaten, and a dessertspoonful of cream or milk ; essence of almonds to taste. Roll out half an inch thick, and cut with a wineglass. Bake ten minutes in a moderate oven. TEA CAKES {GERMAN). (Miss Becker's Recipe.) Ingredients. I lb. of Butter. S° Almonds. I lb. of Sugar. | lb. of Currants, 9 Kggs. I teaspoonful of Cinnamon. I lb. of Flour. 4 teaspoonful of Rock Ammonia, Stir the butter to a cream ; mix well with fine white sugar, the yolks of nine eggs and whites of two; beat with sugar and butter; then one pound of flovr, half a teaspoonful of finely powdered rock ammonia. Butter some paper, and put into pans in a quick oven , drop the K 34.. T] TEA CAKES (HILDA'S— RICE— ROCK CAKES). mixture with a spoon on the paper, and sprinkle' over the top cut-up almonds, mixed with the currants, cinnamon, and crystallised sugar. Bake twenty minutes. Most delicious little cakes. TEA CAKES {HILDA'S). Ingredients. t lb. Flour. I doz. Cloves, pounded. I lb. Sugar. A teaspoonful of Sifted Cinnamon. 4 Eggs. . A teaspoonfil of Soda. i lb. Butter. A teaspoonful of Cream of Tartar. t5 Almonds. Beat up the yolks and whites well. Mix with the butter and sugar and the almonds pounded ; add the soda, cream of tartar, and spices to the flour dry ; mix all well with the hand, and put on buttered pans, about the size of a walnut, with the point of a knife. Bake for twenty minutes. TEA CAKES (RfCE). Ingredients. I tea-cup of Ground Rice. Essence of Vanilla or Almonds, a Eggs. I tea-cup of Sifted Sugar. Whisk up the sugar and eggs in a round basin well ; then add rice ; whisk for twenty minutes ; add an eggspoon of essence ; put a teaspoonful in patty tins ; bake in a quick oven from five to ten minutes. TEA CAKES {ROCK CAKES). (Miss Lilla Spence's Recipe.) Ingredients. I lb. Butter. i lb. of Currants. 1 lb. Flour. \ a tumbler of Brandy (or Whits I lb. Moist Sugar. Wine), a Eggs. Some Lemon-PeeL JO Pounded Almonds. Whisk butter with the sugar, then yolks and whites of eggs. Mix all the other ingredients with the flour ; knead into the eggs and butter; lastly, mix the brandy or wine; drop on buttered paper in tins, and bake for half an hour. 043 TEA CAKES (SPONGE)— TOAD IN THE HOLE [T TEA CAKES {SPONGE). Ingredients. 6 Bggs

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