Afternoon Tea Cakes

Name: Afternoon Tea Cakes
Ingredients: 8-ozs. CAKEOMA Cake Mixture; 3-ozs. butter; 1 or 2 eggs; 1 tablespoonful currants; A little candied peel (cut small); 2 or 3 tablespoonfuls milk

From Recipes for cakes and puddings, 1930

Presented as published in 1930. 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 Recipes for cakes and puddings (1930) by Latham & Company Limited, page 4. The excerpt below is the record exactly as published.

AFTERNOON TEA CAKES. 8-ozs. CAKEOMA Cake Mixture. 3-ozs. butter. 1 or 2 eggs. 1 tablespoonful currants. A little candied peel (cut small). 2 or 3 tablespoonfuls milk

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