Tartary Cakes

Ingredients

• Eub 1lb. of butter
• 1 table-spoonful of lard
• 11 lb. of flour
• 3 breakfast-cupfuls of brown sugar
• three eggs
• 1 teaspoonful of bicarbonate of soda
• f teaspoonful of tartaric acid
• Season with ground mace or wine

Method

1. 1

   Rub the butter and lard into the flour, saving a small quantity for rolling.

2. 2

   Add the brown sugar and eggs, beaten separately.

3. 3

   Dissolve the bicarbonate of soda in a little cream and mix with the dough, then add the tartaric acid dissolved in cream.

4. 4

   Season with ground mace or wine, make into small cakes, and bake on buttered baking-sheets.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 53. The excerpt below is the record exactly as published.

Tartary Cakes.— Eub |lb. of butter and 1 table-spoonful of lard in 11 lb. of flour; save a small quantity of the flour to roll with, and add 3 breakfast- cupfuls of brown sugar and three eggs, the yolks and whites beaten separately. Dissolve 1 teaspoonful of bicarbonate of soda in a little cream, and mix with the dough, afterwards adding f teaspoonful of tartaric acid dissolved in a little cream. Season with ground mace or wine

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