Bristol Cakes

Ingredients

• Half a pound of flour
• quarter of a pound of loaf sugar
• quarter of a pound of butter
• half a pound of currants
• four eggs

Method

1. 1

   Rub the butter in the flour, adding the currants and powdered sugar; beat the yolks of four and the whites of two eggs, and mix the whole together with a wooden spoon; butter a flat tin, and put on the mixture with a spoon, allowing a small portion for each cake, and bake in a moderately hot oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 123. The excerpt below is the record exactly as published.

Bristol Cakes. Half a pound of flour, quarter of a pound of loaf sugar, quarter of a pound of butter, half a pound of currants, and four eggs

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