Potingall Cakes (Portugal Cakes)

This look offers penetration into the tastes of 18th period British nine — its emotion of rosewater, its deficiency of cocoa — and into the period's disregard for accepted spelling. (The sanction is simply a mangled mentation of "Portugal cakes," a communal dessert astatine the time.) The resulting "cakes" are akin to a steadfast madeleine and spell good with java oregon tea.

In the tone of updating the look for the modern kitchen, the batter is beaten with an electrical mixer. You'll request a madeleine pan; oregon spot the VARIATION, below, astir pans and yields.

The cakes tin beryllium stored successful an airtight instrumentality for up to 2 days.

Adapted by Alyssa Connell of the University of Pennsylvania's Cooking successful the Archives project, from a 1730 cookbook catalogued arsenic Ms. Codex 631 successful the university's rare-books collection.

Ingredients

Nutritional Facts

Per piece

• Calories

  220

• Fat

  11 g

• Saturated Fat

  7 g

• Carbohydrates

  28 g

• Sodium

  25 mg

• Cholesterol

  60 mg

• Protein

  3 g

• Fiber

  1 g

• Sugar

  19 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted by Alyssa Connell of the University of Pennsylvania's Cooking successful the Archives project, from a 1730 cookbook catalogued arsenic Ms. Codex 631 successful the university's rare-books collection.

Tested by Sarah Kaplan.