Chester Cakes

Ingredients

• £ lb. soaked bread
• i lb. raisins
• 1 piece candied peel
• 1 tablespoonful butter or lard
• b lb. currants
• 1 apple
• 4 tablespoonfuls sugar
• lb. rough puff paste
• easpoonful mixed spice

Method

1. 1

   Wash the currants, seed the raisins, peel, core, and chop the apple.

2. 2

   Squeeze the bread dry, add it to the fruit, add the spice, sugar, and butter, and mix all to a paste.

3. 3

   Roll out the puff paste to 1 inch in thickness, cut it into exact halves, put one half on a baking tin, spread the fruit mixture evenly over it, wet round the edges, place the second sheet of paste on the top, prick all over with a fork, brush over with beaten egg.

4. 4

   Bake it well, bottom heat first, in a moderate oven.

5. 5

   Cut into fingers or squares, dust over with sugar, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 83. The excerpt below is the record exactly as published.

CHESTER CAKES. £ lb. soaked bread i lb. raisins 1 piece candied peel 1 tablespoonful butter or lard b lb. currants 1 apple 4 tablespoonfuls sugar lb. rough puff paste \ teaspoonful mixed spice

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