Name: Cream Cakes
Ingredients: a pint of milk

Cream Cakes

Ingredients

a pint of milk

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.
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By Mary Randolph. Recipe from a historical cookbook (Project Gutenberg).

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.