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Valentine Cakes

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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

Method

  1. 2/3 cup Cottolene.
  2. 2 cups sugar.
  3. 4 eggs.
  4. 1 cup milk.
  5. 3-1/4 cups flour.
  6. 4-1/2 teaspoons baking powder.
  7. 1 teaspoon rose water.
  8. 1/4 teaspoon mace.
  9. 1/2 teaspoon salt.
  10. PROCESS: Cream Cottolene, add gradually one cup sugar.
  11. Beat egg yolk thick and light, add gradually remaining cup sugar.
  12. Combine mixtures.
  13. Mix and sift flour, baking powder, mace and salt.
  14. Add alternately to first mixture with milk, add rose water.
  15. Then cut and fold in the stiffly beaten whites of eggs.
  16. Bake in small heart-shaped individual tins.
  17. Cover with frosting and outline the edge with tiny red candies.