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Tiny rich sweet cakes made for routs, or evening parties.
Rout cakes are mentioned time and again in the literature of the 18th and 19th centuries - in Jane Austen's 'Emma', in Flaubert's 'Bouvard and Pecuchet' and in Thackeray's 'Vanity Fair', where "Joseph Sedley contented himself with a bottle of claret besides his Madeira at dinner, and he managed a couple of plates full of strawberries and cream, and twenty-four little rout cakes that were lying neglected in a plate near him".
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
821. ROUT CAKES (Middlesex)
Rub into two pounds of flour an ounce of fresh butter, washed in orange-flower water; then add half a pound of well beaten loaf sugar, the same weight of candied orange and lemon cut into strips, and a quarter of a pound of well-dried currants; mix all these ingredients well together with five eggs, well beaten, and half a glass of brandy or ratafia, or a httle of both; drop this paste in smaU rough knobs upon floured tins, and bake in a quick oven; they will require but a very short time to bake, as they must not be high-coloured.
Leeds Intelligencer - Monday 6 July 1795
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