Wafers with Jelly

Ingredients

• a quarter of a pound of fresh butter
• half a pound of powdered sugar
• two eggs well beaten
• a quarter of a pint of milk
• a table-spoonful of brandy
• a table-spoonful of orange-flower water
• half a nutmeg grated
• half a tea-spoonful of powdered cinnamon
• a quarter of a tea-spoonful of saleratus
• as much flour as will make a very thick smooth batter

Method

1. 1

   Beat a quarter of a pound of fresh butter to cream.

2. 2

   Add half a pound of powdered sugar, two eggs well beaten, a quarter of a pint of milk, a tablespoonful of brandy, a tablespoonful of orange-flower water, half a nutmeg grated, half a teaspoonful of powdered cinnamon, a quarter of a teaspoonful of saleratus dissolved in a little hot water, and as much flour as will make a very thick smooth batter.

3. 3

   Beat the mixture well.

4. 4

   Butter a large baking-sheet, and spread the batter upon it in a layer not more than an eighth of an inch thick.

5. 5

   Bake in a moderately-heated oven till it is set.

6. 6

   Cut it in halves; spread a little jelly upon one half, and lay the other half upon it.

7. 7

   When cold, cut it into fingers with a sharp knife.

8. 8

   Pile these in a glass dish, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2235. The excerpt below is the record exactly as published.

Wafers with Jelly. — Beat a quarter of a pound of fresh butter to cream. Add half a pound of powdered sugar, two eggs well beaten, a quarter of a pint of milk, a table-spoonful of brandy, a table-spoonful of orange-flower water, half a nutmeg grated, half a tea- spoonful of powdered cinnamon, a quarter of a tea- spoonful of saleratus dissolved in a little hot water, and as much flour as will make a very thick smooth batter

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