Tea Cakes

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 (8)

four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
eight ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
eight ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
six of fine Lisbon sugar ↝ Sugar, NFS [Sugars and honey]
two yelks and one white of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful of brandy ↝ Brandy [Liquor and cocktails]
the other white ↝ Egg, white only, raw [Eggs and omelets]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Rub fine four ounces of butter into eight ounces of flour.
Mix in eight ounces of currants, and six of fine Lisbon sugar, two yelks and one white of eggs, and a spoonful of brandy.
Roll the paste the thickness of an Oliver biscuit.
Cut with a wineglass.
Beat the other white of egg and wash over them.
Dust with sugar, or not, as you like.

Original Text

Tea Cakes.

Rub fine four ounces of butter into eight ounces of flour; mix eight ounces of currants, and six of fine Lisbon sugar, two yelks and one white of eggs, and a spoonful of brandy. Roll the paste the thickness of an Oliver biscuit, and cut with a wineglass. You may beat the other white, and wash over them; and either dust sugar, or not, as you like.

Notes

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