Coriander Cakes
A historical recipe from Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915).
A historical recipe
Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915). Project Gutenberg eBook #43370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915). Digitised by Project Gutenberg, eBook #43370 (https://www.gutenberg.org/ebooks/43370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- one cupful of sugar
- one and a half cupfuls of flour
- one teaspoonful of baking-powder
- two tablespoonfuls of coriander seed
- one teaspoonful of lemon extract
- four eggs
Method
- Cream together one cupful of sugar and four eggs until thick and white, then add one and a half cupfuls of flour into which has been sifted one teaspoonful of baking-powder;
- then add two tablespoonfuls of coriander seed and one teaspoonful of lemon extract.
- This should be a rather thick sponge.
- Drop by spoonfuls on buttered pans or greased paper.
- Bake in a hot oven to a golden brown.