Cinnamon Cakes

From a

cook book

over 107 years old

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.

2 Eggs, ~ (whites & Yolks)

1/4 lb. Castor Sugar

2 oz. Almonds, -{pounded

1/4 oz. Powdered Cinnamon

12 Cloves, -{pounded

1/2 lb. fine Flour

.

Use the Whites & Yolks of Eggs,

which are to be beaten up with

the Castor Sugar for 1/2 hour.

.

Add Pounded Almonds,

Powdered Cinnamon,

and Pounded Cloves.

.

Stir into this mixture, very gradually,

the fine Flour.

.

Roll out into long strips and divide into cakes,

Bake in Buttered tins

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