Cakes, Drop

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 (8)

4oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
caster sugar ↝ Sugar, NFS [Sugars and honey]
two egg yolks ↝ Egg, yolk only, raw [Eggs and omelets]
1oz. ground almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2oz. rice flour
3oz. finely sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
six drops essence of almonds ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
the stiffly-whisked whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

Cream together 4oz. of fresh butter and caster sugar.
Work in two egg yolks, 1oz. ground almonds, 2oz. rice flour, 3oz. finely sifted flour, six drops essence of almonds, and the stiffly-whisked whites of three eggs.
Drop in small teaspoonfuls on a buttered and papered baking sheet.
Bake in a hot oven.

Original Text · last edited 4 days ago

Cakes, Drop.—Cream together 4oz. of fresh butter and caster sugar, then work in two egg yolks, 1oz. ground almonds, 2oz. rice flour, 3oz. finely sifted flour, six drops essence of almonds, and the stiffly-whisked whites of three eggs. Drop in small teaspoonfuls on a buttered and papered baking sheet, and bake in a hot oven.

Notes

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