(2) Put fib. of Honey into a lined saucepan with 2oz. of
butter, and place it over the fire until on the point of
boiling and the butter has dissolved, then turn it into a
basin ; when it has somewhat cooled, stir in by degrees fib.
of flour, 2oz. of blanched and pounded almonds, the grated
peel of half a lemon, and a teaspoon barely full of pounded
cloves. Dissolve 1 teaspoonful of bicarbonate of soda✪ Honey Cakes in a
small quantity of water, and stir in with the other in-
gredients at the last. Lay a cloth over the top of the basin
and stand it in a cool place. On the following morning lay
the paste on a board over which flour has been sifted,
roll it out fin. thick, cut it into cakes about lfin. square,
put a split almond in each corner, and a small piece of
thinly-shred candied citron-peel in the centre of each cake,
lay them on buttered paper spread over baking-sheets, cover
them with a sheet of white paper, and bake in a moderate
oven. When cooked and cold, the cakes should be kept in
dry biscuit-tins.
(3) Put lflb. of sifted flour on a dish and place it in a
slow oven until very dry. Finely shred 4oz. of citron-peel
and a very small piece of orange-peel. Put fib. of Honey
into a saucepan with fib. of caster sugar, and stir it over
Honey — continued.
the fire with a wooden spoon until the sugar has dissolved.
Mix the chopped peel with the flour, also 1 teaspoonful each
of ground ginger and powdered cinnamon, and then add the
sugar and Honey. Work these until well mixed, then put
the paste on to a floured table and roll it out thinly. With
a small round tin cutter cut the paste into cakes, lay them
on a floured tin, and bake in a brisk oven.
(4) Put fib. of butter, loz. of ground cinnamon, and loz.
of bicarbonate of soda into a basin, and work them until
they are of a creamy consistence ; then add fib. of Honey
and 2 table-spoonfuls df orange-flower water. Mix well with
a wooden spoon, and add three eggs, beat them all for ten
minutes, and then add 20oz. of flour, and work for another
ten minutes. Butter and sprinkle with flour some tin flat
moulds, dust a little finely -powdered sugar over the mixture,
fill the moulds with it, and bake in a moderate oven. When
done, cover over the tops with orange icing.
Honey Candy. — Mix and stir well together fib. each of sugar
and Honey, f teacupful of rich sweet cream, and 1 dessert-
spoonful of cold wate✪ Honey Candyr, and let it stand for an hour. Put
it over a moderate fire and cook, stirring gently till it is
stiff enough to pull ; then pour it into several buttered tins.
When sufficiently cooled, pull each lot separately, forming
them when done into squares.
Honey Brink flavoured with Cloves. — Put lib. of Honey
into a large jar, set it in a bain-marie or in a saucepan half
full of boiling water, and let it remain until melted and
quite thin ; then add foz. of essence (or tincture) of cloves
and 1 tumblerful of brandy or gin, and it is ready.
Page 120 · 2 recipe records on this page
Presented as published in 1892. 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
(2) Put 1 lb. of Honey into a lined saucepan with 2oz. of butter, and place it over the fire until on the point of boiling and the butter has dissolved, then turn it into a basin ; when it has somewhat cooled, stir in by degrees 1 lb. of flour, 2oz. of blanched and pounded almonds, the grated peel of half a lemon, and a teaspoon barely full of pounded cloves. Dissolve 1 teaspoonful of bicarbonate of soda in a small quantity of water, and stir in with the other ingredients at the last. Lay a cloth over the top of the basin and stand it in a cool place. On the following morning lay the paste on a board over which flour has been sifted, roll it out fin. thick, cut it into cakes about lfin. square, put a split almond in each corner, and a small piece of thinly-shred candied citron-peel in the centre of each cake, lay them on buttered paper spread over baking-sheets, cover them with a sheet of white paper, and bake in a moderate oven. When cooked and cold, the cakes should be kept in dry biscuit-tins.
(3) Put 1 lb. of sifted flour on a dish and place it in a slow oven until very dry. Finely shred 4oz. of citron-peel and a very small piece of orange-peel. Put 1 lb. of Honey into a saucepan with 1 lb. of caster sugar, and stir it over
Honey — continued.
the fire with a wooden spoon until the sugar has dissolved. Mix the chopped peel with the flour, also 1 teaspoonful each of ground ginger and powdered cinnamon, and then add the sugar and Honey. Work these until well mixed, then put the paste on to a floured table and roll it out thinly. With a small round tin cutter cut the paste into cakes, lay them on a floured tin, and bake in a brisk oven.
(4) Put 1 lb. of butter, 1 oz. of ground cinnamon, and 1 oz. of bicarbonate of soda into a basin, and work them until they are of a creamy consistence ; then add 1 lb. of Honey and 2 table-spoonfuls of orange-flower water. Mix well with a wooden spoon, and add three eggs, beat them all for ten minutes, and then add 20oz. of flour, and work for another ten minutes. Butter and sprinkle with flour some tin flat moulds, dust a little finely -powdered sugar over the mixture, fill the moulds with it, and bake in a moderate oven. When done, cover over the tops with orange icing.
Honey Candy. — Mix and stir well together 1 lb. each of sugar and Honey, 1 teacupful of rich sweet cream, and 1 dessertspoonful of cold water, and let it stand for an hour. Put it over a moderate fire and cook, stirring gently till it is stiff enough to pull ; then pour it into several buttered tins. When sufficiently cooled, pull each lot separately, forming them when done into squares.
Honey Brink flavoured with Cloves. — Put 1 lb. of Honey into a large jar, set it in a bain-marie or in a saucepan half full of boiling water, and let it remain until melted and quite thin ; then add 1 oz. of essence (or tincture) of cloves and 1 tumblerful of brandy or gin, and it is ready.
Records on this page
Honey CakesHoney Candy