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Canadian Cakes
From Cassell's dictionary of cookery, 1892
Serves 5
Time to bake: half an hour. Sufficient for four cakes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 307. The excerpt below is the record exactly as published.
Canadian Cakes. — Mix thoroughly one pound of the best flour, qiiarter of a jjound of maizena, thi-ee-quarters of a pound of sugar, and a pinch of salt. Eub in three-quarters of a pound of butter, and add eight eggs well beaten, half an ounce of candied peel chopped very small, a wine-glassful of brandy, and half a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.