Tunbridge 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 (7)

six ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
six ounces of sugar ↝ Sugar, NFS [Sugars and honey]
beat and strain two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
carraways ↝ Lupins, mature seeds, raw [Legumes and Legume Products]
the white of an egg ↝ Egg, white only, raw [Eggs and omelets]
a little white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]

Instructions (6)

Rub six ounces of butter quite fine into a pound of flour.
Mix in six ounces of sugar and two beaten and strained eggs to make a paste.
Roll the paste very thin.
Cut the paste with the top of a glass.
Prick the cakes with a fork.
Cover with carraways, or wash with the white of an egg and dust a little white sugar over.

Original Text

Tunbridge Cakes.

Rub six ounces of butter quite fine into a pound of flour, then mix six ounces of sugar, beat and strain two eggs, and make with the above into a paste. Roll it very thin, and cut with the top of a glass; prick them with a fork, and cover with carraways, or wash with the white of an egg, and dust a little white sugar over.

Notes

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