The National Cook Book, 9th ed.

by Hannah Mary Peterson

DEVONSHIRE CAKES.

398. Half a pound of sugar,
A quarter of a pound of butter,
Four eggs,
One tea spoonful of grated nutmeg,
One ounce of carraway seed,
And flour enough to form a dough.

Beat the eggs very light, stir the butter and sugar to a cream, and mix them together, with the nutmeg, carraway seed and flour. Knead the dough, roll it out rather thin, cut the cakes, butter your tins, put them on so as not to touch each other.