Sugar Cakes
From Left-overs made palatable, 1902
Presented as published in 1902. 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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 20. The excerpt below is the record exactly as published.
SUGAR CAKES 2 cups sugar 3 eggs I cup butter Made Palatable 57 2 teaspoons mace 1 teaspoon soda \ cup sour milk \ teaspoon lemon extract 4 cups flour Beat the sugar and butter to a cream, beat in the eggs, add the sour milk with the soda dissolved, flavor with the lemon, add the flour and roll as thin as for wafers. Shape with a cooky cutter, sprinkle with sugar and bake crisp. DROP GINGER CAKES I cup brown sugar \ cup butter 1 cup molasses 1 cup sour milk 1 egg well beaten 1 teaspoon ground ginger 1 teaspoon soda 3^ cups flour Mix in the order given in the recipe, creaming the sugar and butter till soft. Beat well. The dough ought to be a little thicker than soft gingerbread. Drop a dessertspoon of the dough on a buttered baking sheet and bake quickly. If desired, a cup of floured raisins may be added just before putting the cakes to bake. INDIAN PUDDING i£ cups sour milk
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