Bartlett Cake
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 53. The excerpt below is the record exactly as published.
BARTLETT CAKE. ONE cup of butter, two of sugar, one of milk, four of flour, four eggs, one wine-glass of whiskey, one cup of currants, one teaspoonful of soda, two of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.