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Tunbridge Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
Baking time is 15-30 minutes depending on size.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2041. The excerpt below is the record exactly as published.
Tunbridge Cakes.— Eub two ounces of fresh butter into half a pound of dried and sifted flour. Add a pinch of salt, four ounces of powdered white sugar, two ounces of caraway- seeds, and as much water as will be required to make a stiff paste
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