Small Caraway 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 (10)
Instructions (8)
  1. Mix flour, butter, ale yest, egg yolks, and egg white together.
  2. Add enough cream to make it into a paste.
  3. Lay the paste before the fire for half an hour.
  4. Add sugar and caraway comfits.
  5. Work the mixture into long cakes.
  6. Wash the cakes over with rose-water and sugar.
  7. Score the top of the cakes pretty thick with the point of a knife.
  8. Bake in an oven no hotter than for manchet.
Original Text
Small Caraway Cakes. Take one quart of fine flour, fourteen ounces of butter, five or six spoonfuls of ale yest, three yolks of eggs, and one white; mix all these together, with so much cream as will make it into a paste; lay it before the fire for half an hour; add to it a handful of sugar, and half a pound of caraway comfits; and when you have worked them into long cakes, wash them over with rose-water and sugar, and pick up the top pretty thick with the point of a knife. Your oven must not be hotter than for manchet.
Notes
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