Cornish Heavy Cakes

Name: Cornish Heavy Cakes
Ingredients: 6oz. to 8oz. butter; lib. of flour; a pinch of salt; Jib. well washed and dried currants or sultanas; cold milk or single cream

From Bread, cakes, and biscuits, 1902

If for tea, stir in 4 oz. of finely shred candied peel.

Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Cornish Heavy Cakes. — Rub 6oz. to 8oz. butter lightly into lib. of flour, add a pinch of salt and Jib. well washed and dried currants or sultanas; work it all to a nice dough with cold milk or single cream

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