Cream Honey Cakes

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

one pound of fine flour that has been passed through a fine wire sieve ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a quarter of a pound of good butter
two ounces of castor sugar ↝ Sugars, granulated [Sweets]
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
two raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one and a half ounces of Cowan's baking powder ↝ Baobab powder [Fruits and Fruit Juices]
half a pint of cold milk ↝ Milk, NFS [Milk, reduced fat]
sweetened milk ↝ Milk, condensed, sweetened [Flavored milk, whole]

Instructions (5)

Work one pound of fine flour that has been passed through a fine wire sieve into a quarter of a pound of good butter till smooth.
Mix in two ounces of castor sugar, a good pinch of salt, two raw yolks of eggs, one and a half ounces of Cowan's baking powder, and half a pint of cold milk.
Roll lightly and cut in any fancy shapes.
Lightly brush them over with sweetened milk.
Bake in a moderate oven for about twenty minutes.

Original Text

Cream Honey Cakes.
Take one pound of fine flour that has been passed through
a fine wire sieve, and work it into a quarter of a pound of
good butter till smooth; mix it into two ounces of castor
sugar, a good pinch of salt, two raw yolks of eggs, one and a
half ounces of Cowan's baking powder, and half a pint of
cold milk; roll lightly and cut in any fancy shapes, lightly
brush them over with sweetened milk, and bake in a moderate
oven for about twenty minutes. These can be served plain on
a dish-paper for breakfast cakes or with honey poured over.

Notes

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