Tea Cakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

loaf sugar, finely powdered, ... a quarter of a pound ↝ Sugar, NFS [Sugars and honey]
butter, of each a quarter of a pound ↝ Butter, stick, unsalted [Dairy and Egg Products]
about half a pound of flour, dried before the fire ↝ Flour, 00 [Cereal Grains and Pasta]
a walnut-shellful of caraway seeds, just bruised ↝ Spices, caraway seed [Spices and Herbs]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful of brandy ↝ Brandy [Liquor and cocktails]
The white of an egg, well beaten and frothed ↝ Egg, white only, raw [Eggs and omelets]
a little fine sugar

Instructions (5)

Work all together into a paste, adding a spoonful of brandy.
Roll the paste out to the thickness of a half-crown, and cut it with a tea-cup.
Flour a tin, and lay the cakes upon it.
Take the white of an egg, well beaten and frothed, dip a feather in this, and wash them over, and then grate upon them a little fine sugar.
Put them into a slackish oven, till they are of a very pale brown.

Original Text

Tea Cakes.

Take loaf sugar, finely powdered, and butter, of each a quarter of a pound, about half a pound of flour, dried before[246] the fire, a walnut-shellful of caraway seeds, just bruised, and one egg. Work all together into a paste, adding a spoonful of brandy. Roll the paste out to the thickness of a half-crown, and cut it with a tea-cup. Flour a tin, and lay the cakes upon it. Take the white of an egg, well beaten and frothed, dip a feather in this, and wash them over, and then grate upon them a little fine sugar. Put them into a slackish oven, till they are of a very pale brown.

Notes

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