Cake, Excellent Currant
From The handy dictionary of cookery, 1890
Bake for one hour and a half.
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 handy dictionary of cookery (1890) by Mary A. Everard, page 23. The excerpt below is the record exactly as published.
Cake, Excellent Currant. Beat half a pound of butter to a cream ; add to it half a pound of fine sugar, ten ounces of flour, and five eggs, dropped in one at a time with a handful of flour. Beat well with a wooden spoon after each egg and handful of flour. Then add to them six ounces of currants, cleaned and picked, two ounces of candied-peel cut into small pieces, and one teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.