Wild Rose 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-half cupful of butter
- one cupful of sugar
- one-half cupful of sweet milk
- one teaspoonful of baking-powder
- one cupful of flour
- a teaspoonful of rose
- three eggs
Method
- Cream together one-half cupful of butter and one cupful of sugar, then add one-half cupful of sweet milk.
- Sift with one teaspoonful of baking-powder into one cupful of flour, add part of the flour, then the stiffly beaten whites of three eggs, then add the remainder of the flour and a teaspoonful of rose or strawberry extract.
- Beat up thoroughly and bake in sheets in two square pans.
- Cut into squares when cool and ice with white fondant, and then with a pastry tube and pink fondant place a wild rose in the center of each cake.
- Put a little yellow or chocolate fondant in the center of each rose.