Cakes, Brevet

Ingredients

• one pound of dried flour
• four ounces of butter
• four ounces of white powdered sugar
• one egg
• a spoonful or two of thin cream

Method

1. 1

   Rub flour into butter and sugar, add the egg and cream to make a paste.

2. 2

   Mix currants into half and caraways into the rest.

3. 3

   Cut and bake on tins.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 99. The excerpt below is the record exactly as published.

CAKES, Brevet, — Rub into one pound of dried flour four ounces of butter, four ounces of white powdered sugar, one egg, and a spoonful or two of thin cream

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