Photo: David Holifield
Ingredients
- one tablespoonful of caraway seed
- four eggs
Directions
1
A cup and a half of granulated sugar, a cup and a half of butter, four eggs, one tablespoonful of caraway seed and flour to roll. Beat the butter and sugar to a cream, add the yolks beaten light, then the caraway seed. Beat the whites of eggs to a stiff froth and add alternately with the flour--do not make the dough stiff. Roll thin, cut in small cakes and bake in a quick oven.
By Henrietta Latham Dwight ·
Recipe sourced from
gutenberg