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Aberfran Cakes
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, Is. 2d.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 117. The excerpt below is the record exactly as published.
Aberfran Cakes. — Beat half a pound of fresh butter to a cream, -vvith half a pound of pounded loaf sugar, adding slowly half a pound of fine flour
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