Whetstone Cakes
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 40. The excerpt below is the record exactly as published.
Whetstone Cakes: — Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds 128 Early Receipts. dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it
Cook this with the app: pantry check, scaling, and the assistant.