Cream Cakes
Ingredients
Directions
MELT as much butter in a pint of milk, as will make it rich as cream — make the flour into a paste with this, knead it well, roll it out frequently, cut it in squares, and bake on a griddle.
By Mary Randolph (1762–1828).
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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