Tea Cakes

Ingredients

• a pound of flour
• half a pound of butter
• six ounces of powdered sugar
• a pinch of ginger
• four eggs
• half a pound of currants

Method

1. 1

   Mix flour, butter, sugar, ginger, and eggs.

2. 2

   Roll out thin, cut into rounds or squares, and place on a buttered pan.

3. 3

   Brush with beaten egg and sprinkle with currants.

4. 4

   Bake until bright yellow.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 91. The excerpt below is the record exactly as published.

Tea Cakes. Put on a table a pound of flour, which you have previously sifted, make a hole in the middle, in which place half a pound of butter, six ounces of powdered sugar, a pinch of ginger, and four eggs. Mix all well together, and roll out your paste extremely thin, cut it out in rounds or squares, which put on a pan, which you have buttered lightly, brush your cakes with beaten egg, sprinkle them on top with half a pound of currants

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