Cornish Splits
From Bread, cakes, and biscuits, 1902
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 32. The excerpt below is the record exactly as published.
Cornish Splits. — Mix together 12oz. flour, 8oz. butter (or well clarified dripping), a teaspoonful of sugar, and, if liked, 8oz. well washed and dried currants, moisten with buttermilk or water
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