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  • 1/2 pounds of flour
  • 1/2 pound of butter
  • 4 teacupful of milk
  • 1/2 wine-glassful of brandy
  • 1/2 wine-glassful of wine
  • 1/2 wine-glassful of rose-water
  • 1 wine-glassful of yeast
  • 1/2 pound of sugar
  • 1/4 pound of flour
Take one and a half pounds of flour, (a quarter of a pound must be left out to sift in last,) half a pound of butter, (beat to a light froth), four teacupful of milk, half a wine-glassful of brandy, half a wine-glassful of wine, half a wine-glassful of rose-water, and one wine-glassful of yeast. Stir all together with a knife, then add half a pound of sugar, stirring in also the reserved quarter of a pound of flour. When the lumps are all beaten fine, set the cakes to rise up in the pans they are to be baked in. If you prefer it, you may strew a few currants over the cakes.
Submitted by Cassyjean - Torrington, CT Aug 28, 2009 15 min 30 min 45 min


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