Little Russian Cakes from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put seven ounces of butter in a basin and beat it till of a creamy consistency, add the finely chopped peel of a lemon, six or eight drops of vanilla essence, six ounces of castor sugar, and work t...
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Parchment paper
- Pastry brush
Ingredients
- lemon
- vanilla essence
- butter
- dried cherries
- whole eggs
- flour
- castor sugar
- paper
- warm butter
- brush
- almonds
- maraschino
- pastry
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