Recipe: Hungarian Spice Cakes

Sift 1 pound of flour; beat the yolks of 4 EGGS with 1 pound of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)