English Tea Cakes
A historical recipe from Betty Crocker picture cooky book, by Betty Crocker, General Mills, Inc. (1948).
A historical recipe
Betty Crocker picture cooky book, by Betty Crocker, General Mills, Inc. (1948). Project Gutenberg eBook #72443.
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 Betty Crocker picture cooky book, by Betty Crocker, General Mills, Inc. (1948). Digitised by Project Gutenberg, eBook #72443 (https://www.gutenberg.org/ebooks/72443). 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.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ½ cup finely
- ½ cup currants
- 1 egg
Method
- Tender, flavorful tidbits with a sugary glaze.
- ½ cup soft shortening (half butter) ¾ cup sugar 1 egg 3 tbsp.
- milk 1¾ cups sifted GOLD MEDAL Flour 1½ tsp.
- baking powder ¼ tsp.
- salt ½ cup finely cut sliced citron ½ cup currants or raisins, cut-up Chill dough.
- Roll into balls the size of walnuts.
- Dip tops in slightly beaten egg white, then sugar.
- Place sugared-side-up 2″ apart on ungreased baking sheet.
- Bake until delicately browned.
- The balls flatten some in baking and become glazed.