Tunbridge Cakes

Ingredients

• Rub 6 ozs. of butter
• into 1 lb. of flour
• then mix 6 ozs. of sugar
• beat and strain two eggs

Method

1. 1

   Make into a paste, roll thin, cut with the top of a glass, prick them, and cover with caraways or wash with egg white and sift sugar over.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 101. The excerpt below is the record exactly as published.

Into 1 lb. of flour rub % lb. of butter, and 6 ozs. of sugar ; make a hole in the mid- dle, into which break two or three eggs, add milk to form a paste ; roll out one- eighth of an inch thick, and cut into small cakes ; bake in a slow oven. CAKE, Spanish. — Take 12 eggs, % lb. of fine sugar, and mill them in a chocolate mill till they are of a lather ; mix in 1 lb. of flour, % lb. of pounded almonds, 2 ozs. each of candied orange- peel and citron, four spoonfuls of orange flower water, % oz. of cinnamon, and a glass of wine. Bake it in a slow oven. CAKES, Sugar. — Take a quarter of a pound of butter well worked ; mix it with a pound of brown sugar, an egg well beat, and as much flour, as it will take to make it stiff : roll it thin, and cut with a tin mould ; bake the cakes in a slow oven. CAKE, to keep good a year. — Flour, butter, currants, raisins, sugar, of each, one pou^d ; one ounce of almonds blanched and dried before the fire, six eggs well beaten, orange peel, and lemon peel, of each one ounce. Beat the butter to a cream, and gradu- ally mix with the flour ; add a wine CAK CAT. S7 glass of brandy. This cake should not be cut under three months. CAKES, Tunbridge. — Rub 6 ozs. of butter into 1 lb. of flour ; then mix 6 ozs. of sugar, beat and strain two eggs

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