Cinnamon Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Break six eggs into a pan with three table spoonfuls of rose water.
  2. Whisk them well together.
  3. Add a pound of sifted sugar, a dessert spoonful of pounded cinnamon, and as much flour as will make it into a good paste.
  4. Roll it out.
  5. Cut it into what shapes you please.
  6. Bake them on white paper.
  7. When done take them off.
  8. Preserve them in a dry place for use.
Original Text
Cinnamon Cakes. Break six eggs into a pan with three table spoonfuls of rose water, whisk them[286] well together, add a pound of sifted sugar, a dessert spoonful of pounded cinnamon, and as much flour as will make it into a good paste; then roll it out, cut it into what shapes you please, bake them on white paper, and when done take them off, and preserve them in a dry place for use.
Notes
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