Bread Brandy Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost is 2s. 6d.
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 256. The excerpt below is the record exactly as published.
Bread Brandy Cakes.— Separate the yolks from the whites of eight eggs, beat up the yolks and five whites together. Dissolve six ounces of butter in a pint of milk, and pour it, while hot, over a pound of bread-crumbs. When cold, pour in the eggs and add equal quantities of sugar and well-washed cui-rants, with about a quarter of an ounce of nutmeg grated, and a glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.