Water Cakes

Ingredients

• 3 lbs. of fine flour
• 1 lb. of sugar sifted
• 1 lb. of butter
• 1 oz. of caraway seed
• a pint of boiling new milk

Method

1. 1

   Make into a paste, roll thin, cut into any size, punch full of holes, and bake on tin plates in a cool oven.

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.

ozs. of caraway seeds, and bake in tin pans, in a brisk oven. CAKES, Orange-flower. — Put four ounces of the leaves of the flowers into cold water for an hour ; drain and put between napkins, and roll with a rolling-pin till they are bruised ; then have ready boiled a pound of sugar to add to it in a thick syrup, simmer until the syrup adheres to the sides of the pan, drop in little cakes on a plate, and dry as before directed. CAKE, Oswego. — Eight ounces of Oswego Prepared Corn ; eight ounces of sugar ; four ounces of butter ; three eggs ; a teaspoonful of baking powder. Bake in patty tins. CAKES, Rice.— Mix 10 ozs. of ground rice, 3 ozs. of flour, % lb. of fine sugar ; sift by degrees into it seven well beaten eggs, and the peel of a lemon shred extremely fine ; mix the whole well in a stew-pan over a slow fire with a whisk, then put it immediate- ly into the oven in the same, and bake forty minutes. Another. — Beat twelve yolks and six whites of eggs with the peels of two lemons grated. Mix 1 lb. of rice flour, and % lb. of flour, and 1 lb. of sugar sifted : then beat it well with the eggs for an bout with a wooden spoon. But- ter a pan well, and. pit it in at the oven mouth for an hour and a half. CAKE, RICH, Butter for.— For large and rich cakes the directions are, to beat the butter to a cream ; but they are quite as light when it is cut small and gently melted with just so much heat as will dissolve it. If it be shaken round in a saucepan, previously warmed, and held near the fire for a short time, it will soon be liquefied ; it must not oe when added gradually to the other ingredients. To cream butter, drain the water well from it, after it is cut, soften it a little before the fire, if hard, and then with the back of a large wooden spoon, beat it till it resembles thick cream. When prepared thus, the sugar is added to it first, and then the other ingredients in succession. CAKE, Short. — Rub into 1 lb. of dried flour, 4 ozs. of butter, 4 ounces of white powdered sugar, one egg, and a spoonful or two of thin cream to make it into a paste. When mixed, put cur- rants into one half, and caraways into the rest. Cut as before, and bake on tins. CAKES, Shrewsbury. — 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, and make all into a paste. Roll it very thin, and cut with the top of a glass ; prick them, and cover with car- aways, or wash with the white of an egg, and sift white sugar over. CAKES, Victoria.— Boil half oz. of saffron in a pint of water ; strain, add loaf sugar, 1 lb. , then beat up six eggs In the sugar and water; rub K lb. of fresh butter in 1 lb. of flour, mix this with the rest, adding % lb. of currants, and 1 oz. of candied orange and lemon peel cut small. Make like a large bun, put it on an iron plate, and bake two hours and a quarter. CAKES, Water.— Dry 3 lbs. of fine flour, rub it into 1 lb. of sugar sifted, 1 lb. of butter, and 1 oz. of car- away seed. Make it into a paste with yA of a pint of boiling new milk

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