Flat Cakes, that will keep long in the house good

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for the cakes
for the syrup
Instructions (6)
  1. Mix two pounds of flour, one pound of sugar, and one ounce of carraways, with four or five eggs, and a few spoonfuls of water to make a stiff paste.
  2. Roll it thin, and cut into any shape.
  3. Bake on tins lightly floured.
  4. While baking, boil a pound of sugar in a pint of water to a thin syrup.
  5. While both are hot, dip each cake into it, and put them on tins into the oven to dry for a short time.
  6. When the oven is cooler still, return them there again, and let them stay four or five hours.
Original Text
Flat Cakes, that will keep long in the house good. Mix two pounds of flour, one pound of sugar, and one ounce of carraways, with four or five eggs, and a few spoonfuls of water to make a stiff paste; roll it thin, and cut into any shape. Bake on tins lightly floured. While baking, boil a pound of sugar in a pint of water to a thin syrup; while both are hot, dip each cake into it, and put them on tins into the oven to dry for a short time; and when the oven is cooler still, return them there again, and let them stay four or five hours.
Notes
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