Post by Mrs. Goblin on Jan 14, 2012 16:29:36 GMT -5
Sorry for the long absence, all, but I thought I'd share a post on a recent cooking endeavor.
As you may know, Goblin Esq. and I help run a monthly dance practice in the S.F. Bay Area. In order to improve the historical content of our organization (in a nice and low key way) I made a Resolution to provide more period inspired snacks for the dancers. Last night I served forth a batch of Rout Cakes, based on the recipe in "The Jane Austen Cookbook" by Black and Le Faye.
Happily, Black and Le Faye provide the original recipe along with their redaction. The original recipe was from an 1806 edition of Maria Rundell's "A New System of Domestic Cookery" and reads as follows:
Rout Drop Cakes
Mix two pounds of flour, one ditto butter, one ditto sugar, one ditto currants, clean and dry; then wet into a stiff paste, with 2 eggs, a large spoonful of orange-flower water, ditto rose-water, ditto sweet wine, ditto brandy, drop on a tin-plate floured; a very short time bakes them.
The redaction provides measurements for a considerably smaller batch, starting with 5 oz. of flour, which I understand, but what I *don't* understand is the substitution of "orange juice" for orange flower water. WTH? I also didn't like their directions. So, sparing you their version, I'll simply tell you what I did.
I used double the redacted amounts, but changed ingredients to better reflect the original recipe and what I had in my pantry. Next time, I will probably use closer to the original quantities, as my recipe only made about 50 tiny cookies, and I will most likely be serving them at a ball next month.
My Rout Cakes
10 oz. all purpose flour
1/4 teaspoon salt
4 oz. (one stick) unsalted butter (salted is probably fine, but I had unsalted on hand)
4 oz. sugar
1 egg
2 teaspoons rosewater (I'm out of orange flower water, or I'd have used 1 teaspoon each rosewater and orange flower water)
4 teaspoons brandy (I didn't have any sherry in the cabinet, or I'd have done 2 teaspoons brandy, 2 teaspoons sherry or maybe tawny port.)
2 oz. currants
Set oven to 350 degrees F.
Mix flour, sugar and salt together. Cut in butter (as if for pastry or scones) until mixture resembles fine breadcrumbs. In a separate bowl mix currants with scented waters and alcohols. (You can do this first and let it sit while you assemble the other ingredients.) Beat the egg gently and add to the currant and liquid mixtures. Add the liquid to the butter/flour mix and combine until just moistened.
Roll teaspoonsful of the dough into balls and place on a parchment paper lined baking sheet. Flatten each ball slightly with the bottom of a floured glass. Bake 16-18 minutes. Cool completely before packaging.
As I mentioned, I served these last night to a crowd of dancers and solicited feedback. The rout cakes disappeared quickly and when asked, people generally agreed they'd like to see them again at the ball. Several people commented on the rosewater being very noticeable, so if you make these yourself, use a good quality flower-water.
I'm going to get more orange blossom water and try them again combining orange flower and rose water. If you substitute raisins, you'll probably want to chop the raisins up to allow for better distribution in the dough. Otherwise, this is a very easy and tasty titbit to serve at your next Regency Era gathering.
As you may know, Goblin Esq. and I help run a monthly dance practice in the S.F. Bay Area. In order to improve the historical content of our organization (in a nice and low key way) I made a Resolution to provide more period inspired snacks for the dancers. Last night I served forth a batch of Rout Cakes, based on the recipe in "The Jane Austen Cookbook" by Black and Le Faye.
Happily, Black and Le Faye provide the original recipe along with their redaction. The original recipe was from an 1806 edition of Maria Rundell's "A New System of Domestic Cookery" and reads as follows:
Rout Drop Cakes
Mix two pounds of flour, one ditto butter, one ditto sugar, one ditto currants, clean and dry; then wet into a stiff paste, with 2 eggs, a large spoonful of orange-flower water, ditto rose-water, ditto sweet wine, ditto brandy, drop on a tin-plate floured; a very short time bakes them.
The redaction provides measurements for a considerably smaller batch, starting with 5 oz. of flour, which I understand, but what I *don't* understand is the substitution of "orange juice" for orange flower water. WTH? I also didn't like their directions. So, sparing you their version, I'll simply tell you what I did.
I used double the redacted amounts, but changed ingredients to better reflect the original recipe and what I had in my pantry. Next time, I will probably use closer to the original quantities, as my recipe only made about 50 tiny cookies, and I will most likely be serving them at a ball next month.
My Rout Cakes
10 oz. all purpose flour
1/4 teaspoon salt
4 oz. (one stick) unsalted butter (salted is probably fine, but I had unsalted on hand)
4 oz. sugar
1 egg
2 teaspoons rosewater (I'm out of orange flower water, or I'd have used 1 teaspoon each rosewater and orange flower water)
4 teaspoons brandy (I didn't have any sherry in the cabinet, or I'd have done 2 teaspoons brandy, 2 teaspoons sherry or maybe tawny port.)
2 oz. currants
Set oven to 350 degrees F.
Mix flour, sugar and salt together. Cut in butter (as if for pastry or scones) until mixture resembles fine breadcrumbs. In a separate bowl mix currants with scented waters and alcohols. (You can do this first and let it sit while you assemble the other ingredients.) Beat the egg gently and add to the currant and liquid mixtures. Add the liquid to the butter/flour mix and combine until just moistened.
Roll teaspoonsful of the dough into balls and place on a parchment paper lined baking sheet. Flatten each ball slightly with the bottom of a floured glass. Bake 16-18 minutes. Cool completely before packaging.
As I mentioned, I served these last night to a crowd of dancers and solicited feedback. The rout cakes disappeared quickly and when asked, people generally agreed they'd like to see them again at the ball. Several people commented on the rosewater being very noticeable, so if you make these yourself, use a good quality flower-water.
I'm going to get more orange blossom water and try them again combining orange flower and rose water. If you substitute raisins, you'll probably want to chop the raisins up to allow for better distribution in the dough. Otherwise, this is a very easy and tasty titbit to serve at your next Regency Era gathering.
