Cinnamon

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

1/2lb. of sifted sugar ↝ Sugar, NFS [Sugars and honey]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two yolks ↝ Egg, yolk only, raw [Eggs and omelets]
three full dessert-spoonfuls of rum ↝ Rum [Liquor and cocktails]
31/2oz. of baked and dried almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the very finely grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
half a teaspoonful of powdered cinnamon ↝ Sugar, cinnamon [Sugars and honey]
2oz. of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
wafer paper

Instructions (4)

Beat together sifted sugar, whole eggs, yolks, and rum for twenty to thirty minutes, always beating in one direction, until light.
Stir in baked and dried almonds, finely grated lemon rind, powdered cinnamon, and fine flour.
Drop the mixture in little heaps on a baking tin covered with wafer paper.
Bake in a moderate oven until golden yellow.

Original Text · last edited 4 days ago

Cinnamon.—Beat together ½lb. of sifted sugar, two whole eggs and two yolks, with three full dessert-spoonfuls of rum, till it is all light (for twenty or thirty minutes), always beating it one way; then stir in 3½oz. of baked and dried almonds, the very finely grated rind of a lemon, half a teaspoonful of powdered cinnamon, and 2oz. of fine flour; drop it in little heaps on a baking tin covered with wafer paper, and bake to a golden yellow in a moderate oven.

Notes

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