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Hyde Park Corner Cakes
Cakes
Historic

Rich, light, yeast-raised butter-and-egg dough with caraway seeds, "cut into what forms you please" (Mollard 1802).


Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

HYDE PARK CORNER CAKES.
Take two pounds of flour, four ounces of common sugar, and half an ounce of carraway seeds pounded; then set a sponge with half a gill of yeast and some warm milk, and when it works take some boiling milk, add to it five ounces of fresh butter, mix it up light, and let it lay some time; then roll it out, cut it into what forms you please, and bake them in a moderate oven.




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