| Historical Recipe
2lbs of flour,
Mode - Beat the butter to a cream, gradually
dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which
should be blanched and cut into small pieces. Work the paste until it is quite
smooth, and divide it into six pieces. Put each cake on a separate piece of paper,
roll the paste out square to the thickness of about an inch, and pinch it upon all
sides. Prick it well, and ornament with one or two strips of candied orange-peel.
Put the cakes into a good oven, and bake them from 25 to 30 minutes.
Source: The Book of Household Management, Isabella
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