Afternoon Cakes

Name: Afternoon Cakes
Yield: 4 servings
Ingredients: three cupfuls of flour; one cupful of milk; two ounces of butter; three eggs; a cupful of sugar; the same quantity of minced raisins; currants; citron; two tablespoonfuls of baking powder

From Soyer's standard cookery, 1912

Serves 4

Usually eaten warm with chocolate.

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 244. The excerpt below is the record exactly as published.

Afternoon Cakes. Take three cupfuls of flour, and one cupful of milk, two ounces of butter, three eggs, a cupful of sugar, and the same quantity of minced raisins, currants, and citron in equal parts, and two tablespoonfuls of baking powder

Cook this with the app: pantry check, scaling, and the assistant.