Small Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Yield
132.0 pieces
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Rub together the sifted sugar, fresh butter, and sifted flour.
  2. Wet the mixture with a gill of boiling milk.
  3. Strew in a few carraway seeds.
  4. Let the mixture lay until the next day.
  5. Mould and cut the mixture into eleven dozen pieces.
  6. Roll the pieces as thin as possible.
  7. Bake them in an oven three parts cold.
Original Text
Small Cakes. Take half a pound of sifted sugar, half a pound of fresh butter, three quarters[284] of a pound of sifted flour, and rub all together; then wet it with a gill of boiling milk, strew in a few carraway seeds, and let it lay till the next day; after which mould and cut it into eleven dozen pieces, roll them as thin as possible, and bake them in an oven three parts cold.
Notes
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