Cake, Plain Currant

Ingredients

• a pound of flour
• a quarter of a pound of dripping
• a quarter of a pound of sugar
• half a teaspoonful of grated nutmeg
• one teaspoonful of baking powder
• a quarter of a pound of currants
• one egg well beaten
• just enough milk to make a stiff dough

Method

1. 1

   Rub dripping into flour, sugar, nutmeg, and baking powder.

2. 2

   Add currants, egg, and milk to form a stiff dough.

3. 3

   Pour into a greased tin.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 24. The excerpt below is the record exactly as published.

an egg well beaten and a little milk. Bake in a flat tin about three inches deep. [ Cake, Plain Currant. Rub a quarter of a pound of dripping into a pound of ij;' flour, a quarter of a pound of sugar, half a teaspoonful of grated nutmeg, one teaspoonful of baking powder, a quarter of a pound of currants, lastly, mix well. Add one egg, well f beaten, and just enough milk to make a stiff dough. Pour it;. quickly into a well-greased tin, and bake one hour and a g quarter. Cakes, Rock. Put into a basin one pound of flour, a teaspoonful of bak- ing powder, a pinch of salt, and mix them well together ; then rub in finely a quarter of a pound of lard, butter or dripping. 38 DOMESTIC COOKERY. a quarter of a pound of sugar, a quarter of a teaspoonful of grated nutmeg, one ounce of candied peel finely cut up, a quarter of a pound of well cleansed currants. Beat up an egg ; pour it in the centre of the flour ; then add just enough milk to form a very stiff paste. Place it with two forks upon a greased baking-tin in small cakes all of one size, leaving them rocky ; bake in a hot oven fifteen minutes. Lift them at once on to a sieve, so that the air may pass all round. Cake, Seed. Rub very finely three ounces of butter and three ounces of lard, into three quarters of a pound of flour

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