Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Hyde Park Corner Cakes


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)

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.

MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk

COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022