After the balls are made from mix of butter, sugar, flour, cinnamon and rose water for the receipt (recipe) Whafles put them in your whafle iron to bake. In order to have the balls fill my original waffle iron, I had to make my balls as big as walnuts rather than the size of nutmegs as written in the receipt.
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After the butter, sugar, flour, rose water, and cinnamon are mixed together for the receipt (recipe) Whafles make it into balls as big as a nutmeg.
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The final ingredient for the receipt (recipe) Whafles is half an ounce cinnamon which is added to the pound of butter, sugar, flour and glass rose water.
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After one pound of sugar and a pound of flour have been added to the pound of butter for the receipt (recipe) Whafles add one glass rose water.
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The third ingredient for the receipt (recipe) Whafles is a pound of flour which was added to the pound of butter and pound of sugar. This receipt is going to differ from a pound cake receipt as there are no eggs.
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One pound of sugar
The second ingredient for the receipt (recipe) Whafles is to add one pound of sugar to the one pound of butter.
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For the receipt (recipe) Whafles start with working one pound of butter. If you are wondering what whafles are, you would be more familiar with the word waffles.
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After the individual, small cakes had their cake hoops removed and before they completely cooled, an icing (made from egg white whisked stiff, fine double-refined sugar and rose water) was applied for the receipt (recipe) A Pretty Cake. The tin baking pans are then placed back into a cooler bake oven for a very short time for the icing to set. The icing needs to be more white than attain much brown color.
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Posted in Bake oven, Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Great cakes
After the lined baking tins are out of the oven for the receipt (recipe) A Pretty Cake, the cake hoops are removed as soon as they cool down enough to touch. The same would be done if this great cake receipt had been baked in one large cake hoop.
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The greased, brown paper lined tin baking sheets with individual cake hoops containing the receipt (recipe) A Pretty Cake were removed from the bake oven when done piping hot.
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Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways, Great cakes
Heart to Hearth Cookery 