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American cookbook, 1886
Page 56
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juices, mingle them with the flour and sugar. Melt 1 1/2 lb of butter, pour it among the flour and knead it up quickly into a dough. If the butter is fresh, add a little salt. Roll the dough out into cakes of an inch thick. Pinch the cakes neatly round the edges, and prick them on the top. Strew some flour on paper. Lay the cakes on it. Bake in an oven. Carraway confits, a strip of citron peel are sometimes strewed on the top of the cakes before baking. A plain kind may be made
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juices, mingle them with the flour and sugar. Melt 1 1/2 lb of butter, pour it among the flour and knead it up quickly into a dough. If the butter is fresh, add a little salt. Roll the dough out into cakes of an inch thick. Pinch the cakes neatly round the edges, and prick them on the top. Strew some flour on paper. Lay the cakes on it. Bake in an oven. Carraway confits, a strip of citron peel are sometimes strewed on the top of the cakes before baking. A plain kind may be made
Szathmary Culinary Manuscripts and Cookbooks
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