Breakfast Cake
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
cinnamon, and a grate of nutmeg. Bake in a well-buttered mould or tin. Breakfast. — Rub 12oz. of butter into 4lb. of flour, and mix it well with lilb. washed and dried currants, 4oz. sugar, a dust of mace, nutmeg, cinnamon, and salt, three- quarters of a pint of warmed cream or new milk, half a gill of brandy, three small eggs, and half a pint good ale yeast
Cook this with the app: pantry check, scaling, and the assistant.