Hyde Park Corner 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 (7)

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four ounces of common sugar ↝ Sugar, NFS [Sugars and honey]
half an ounce of carraway seeds pounded ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
half a gill of yest
some warm milk ↝ Milk, NFS [Milk, reduced fat]
some boiling milk ↝ Milk, NFS [Milk, reduced fat]
five ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (5)

Take two pounds of flour, four ounces of common sugar, and half an ounce of carraway seeds pounded.
Set a sponge with half a gill of yest and some warm milk.
When the sponge works, take some boiling milk and add to it five ounces of fresh butter.
Mix it up light and let it lay some time.
Then roll it out, cut it into what forms you please, and bake them in a moderate oven.

Original Text

Hyde Park Corner Cakes.

Take two pounds of flour, four ounces of common sugar, and half an ounce of carraway seeds pounded; then set a sponge with half a gill of yest and some warm milk, and when it works take some boiling milk, add to it five ounces of fresh butter, mix it up light, add let it lay some time; then roll it out, cut it into what forms you please, and bake them in a moderate oven.

Notes

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