One cup of powdered sugar, half a cup of butter, two tablespoonfuls of
lemon juice, three whole eggs and three yolks, beaten separately, three
cups of sifted flour. Put this all together with half a teaspoonful of soda✪ Neapolitaines
dissolved in a tablespoonful of milk. If it is too stiff to roll out, add just
enough more milk. Roll it a quarter of an inch thick and cut it out
with any tin cutter. Place the cakes in a pan slightly greased and color
the tops with beaten egg and milk, with some chopped almonds over them.
Bake in a rather quick oven.
BRUNSWICK JELLY CAKES.
Stir one cup of powdered white sugar and one half cup of butter
together, till perfectly light ; beat the yolks of three eggs till very thick
and smooth ; sift three cups of flour and stir it into the beaten eggs with
the butter and sugar ; add a teaspoonful of mixed spice (nutmeg, mace and
cinnamon) and half a glass of rose-water or wine✪ Brunswick Jelly Cakes ; stir the whole well
and lay it on your paste-board, which must first be sprinkled with flour ;
if you find it so moist as to be unmanageable, throw in a little more flour ;
spread the dough into a sheet about half an inch thick and cut it out in
round cakes with a biscuit-cutter ; lay them in buttered pans and bake
about five or six minutes ; when cold, spread over the surface of each cake
a liquor of fruit jelly or marmalade ; then beat the whites of three or four
eggs till they stand alone ; beat into the froth, by degrees, a sufficiency of
powdered loaf sugar to make it as thick as icing ; flavor with a few drops
of strong essence of lemon, and with a spoon heap it up on each cake,
making it high in the centre ; put the cakes into a cool oven, and as soon
as the tops are colored a pale brown, take them out.
LITTLE PLUM CAKES.
One cup of sugar and half a cup of butter beaten to a smooth cream;
add three well-beaten eggs, a teaspoonful of vanilla extract, four cups
of sifted flour, one cup of raisins and one of currants, half of a teaspoonful
of baking soda dissolved in a little water, and milk enough to make a stiff
batter✪ Little Plum Cakes; drop this batter in drops on well-buttered tins and bake in a quick
oven.
JUMBLES.
Cream together two cups of sugar and one of butter, add three well-
beaten eggs and six tablespoonfuls of sweet milk, two teaspoonfuls of
298
CAKES.
baking powder, flavor to taste, flour enough to make into a soft dough; do
not roll it on the paste-board, but break off pieces of dough the size of a
walnut and make into rings by rolling out rolls as large as your Anger,
and joining the ends; lay them on tins to bake, an inch apart, as it rises
and spreads ; bake in a moderate oven. These jumbles are very delicate
and will keep a long time.
WINE JUMBLES.
One cup of butter, two of sugar, three eggs, one wine- glass of wine, one
spoonful of vanilla and flour enough to roll out✪ Wine Jumbles. Eoll as thin as the blade
of a knife and cut with an oval cutter. Bake on tin-sheets in a quick
oven until a dark brown. These will keep a year if kept in a tin box and
in a dry place.
COCOANUT JUMBLES. ✪ Cocoanut Jumbles
Page 200 · 6 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One cup of powdered sugar, half a cup of butter, two tablespoonfuls of lemon juice, three whole eggs and three yolks, beaten separately, three cups of sifted flour. Put this all together with half a teaspoonful of soda dissolved in a tablespoonful of milk. If it is too stiff to roll out, add just enough more milk. Roll it a quarter of an inch thick and cut it out with any tin cutter. Place the cakes in a pan slightly greased and color the tops with beaten egg and milk, with some chopped almonds over them. Bake in a rather quick oven.
BRUNSWICK JELLY CAKES.
Stir one cup of powdered white sugar and one half cup of butter together, till perfectly light ; beat the yolks of three eggs till very thick and smooth ; sift three cups of flour and stir it into the beaten eggs with the butter and sugar ; add a teaspoonful of mixed spice (nutmeg, mace and cinnamon) and half a glass of rose-water or wine ; stir the whole well and lay it on your paste-board, which must first be sprinkled with flour ; if you find it so moist as to be unmanageable, throw in a little more flour ; spread the dough into a sheet about half an inch thick and cut it out in round cakes with a biscuit-cutter ; lay them in buttered pans and bake about five or six minutes ; when cold, spread over the surface of each cake a liquor of fruit jelly or marmalade ; then beat the whites of three or four eggs till they stand alone ; beat into the froth, by degrees, a sufficiency of powdered loaf sugar to make it as thick as icing ; flavor with a few drops of strong essence of lemon, and with a spoon heap it up on each cake, making it high in the centre ; put the cakes into a cool oven, and as soon as the tops are colored a pale brown, take them out.
LITTLE PLUM CAKES.
One cup of sugar and half a cup of butter beaten to a smooth cream; add three well-beaten eggs, a teaspoonful of vanilla extract, four cups of sifted flour, one cup of raisins and one of currants, half of a teaspoonful of baking soda dissolved in a little water, and milk enough to make a stiff batter; drop this batter in drops on well-buttered tins and bake in a quick oven.
JUMBLES.
Cream together two cups of sugar and one of butter, add three wellbeaten eggs and six tablespoonfuls of sweet milk, two teaspoonfuls of
baking powder, flavor to taste, flour enough to make into a soft dough; do not roll it on the paste-board, but break off pieces of dough the size of a walnut and make into rings by rolling out rolls as large as your Anger, and joining the ends; lay them on tins to bake, an inch apart, as it rises and spreads ; bake in a moderate oven. These jumbles are very delicate and will keep a long time.
WINE JUMBLES.
One cup of butter, two of sugar, three eggs, one wine- glass of wine, one spoonful of vanilla and flour enough to roll out. Eoll as thin as the blade of a knife and cut with an oval cutter. Bake on tin-sheets in a quick oven until a dark brown. These will keep a year if kept in a tin box and in a dry place.
COCOANUT JUMBLES.
Records on this page
NeapolitainesBrunswick Jelly CakesLittle Plum CakesJumblesWine JumblesCocoanut Jumbles