Sugar Cakes another Way

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. To half a pound of fine sugar fierced, put half a pound of flour, two eggs beaten with a little rose-water, a piece of butter about the size of an egg, work them well together till they are a smooth paste.
  2. Then make them into cakes working every one with the palms of your hands.
  3. Then lay them in plates; rubbed over with a little butter.
  4. To bake them in an oven little more than warm.
  5. You may make knots of the same the cakes are made of; but in the snurling you must put in a few caraway seeds.
  6. When they are wrought to paste, roll them with the ends of your finger into small rolls, and make it into knots.
  7. Lay them upon pye-plates rubbed with butter, and bake them.
Original Text
Sugar Cakes another Way. TO half a pound of fine sugar fierced, put half a pound of flour, two eggs beaten with a little rose-water, a piece of butter about the size of an egg, work them well together till they are a smooth paste; then make them into cakes working every one with the palms of your hands; then lay them in plates; rubbed over with a little butter; to bake them in an oven little more than warm. You may make knots of the same the cakes are made of; but in the snurling you must put in a few caraway seeds; when they are wrought to paste, roll them with the ends of your finger into small rolls, and make it into knots; lay them upon pye-plates rubbed with butter, and bake them.
Notes
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