Sultana Tea-cakes

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
baking powder ↝ Baobab powder [Fruits and Fruit Juices]

icing

icing of sugar and water ↝ Sugar, NFS [Sugars and honey]
icing of sugar and water ↝ Water, tap [Tap water]

Instructions (4)

Mix same as for cake
bake in small ribbed quenelle moulds
When they are done cover them with icing of sugar and water
put them on a wire sieve to dry

Original Text

Sultana Tea-cakes. (Mrs. Emslie. 1897.)
Baked in ribbed quenelle moulds.
1 lb. butter, ½ lb. sugar, ½ lb. flour, 2 ozs. sultanas, 2 eggs, a little candied peel, and baking powder.
Mix same as for cake; bake in small ribbed quenelle moulds. When they are done cover them with icing of sugar and water, and put them on a wire sieve to dry.

Notes

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