Rout Cakes

  

In the words of Mrs. Elton in Jane Austen's Emma, these are my "poor attempt at rout-cakes," literally served up for you on a silver platter. 

I've been inspired by the trend for All Things Regency, and so dug out my copy of  

Dinner With Mr. Darcy by Penn Vogler.

It's a charming book with lots of pictures (a necessity for a good cookbook), anecdotes from Jane Austen's life and letters, and historical blurbs about topics such as "Mealtimes," "Table Arrangements," and "Servants." It also includes excerpts of original recipes from people like Hannah Glasse, Eliza Acton, & Martha Lloyd--which is pretty near gospel authority for cooking at the turn of the 18th century.  

 

 

 The Rout Cakes looked simple enough to make (I love a drop cookie) and I happened to have all the ingredients--including the Rose Water and Orange Blossom Water that are ubiquitous as flavorings for this time period.  

 

Here's the thing though: whenever recipes are adapted from British (or European) measurements to American, something is lost in translation and things get a little weird.  In addition, it's worth a note that the recipes are updated from the originals, which are often written for large batches.  As you can see from the original Rout Cake recipe excerpt (above), it calls for 2 pounds of flour & one each of butter & sugar!

The adapted version is scaled back to make an even dozen--which is much more reasonable.  For me.  For now.  You do you.

 

 

I find that Orange Flower Water & Rose Water are very strong, even in small amounts.  For this batch, I cut back the suggested 1tsp each to 1/4 tsp each.  They turned out very delicately floral.  Incidentally, I can't taste the 1 Tblspn Brandy at all. 

Next time: I *might increase the floral "waters" to 1/2 tsp each.  Also, judging by the picture in the book, they were supposed to have more the texture of a scone.  I may increase the flour to a full cup (as opposed to a mere 3/4c) or even 1 1/2 c.  I might also throw in a very little, very finely chopped candied orange peel which, I think, is very much in the spirit of the Regency and would also compliment the Orange Flower Water.

The glamour shot.

 

 

All in all, it was a fun experiment and something I will probably pull out again for my next tea party.  Though Mrs. Elton might not approve, I liked them.

If you try it, I would love to know how yours turn out.  Yay or nay on the floral flavorings?