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Cumberland Cake

Name: Cumberland Cake
Yield: 8 servings
Ingredients: Prepare some nice dough for pastry; spread it over an old kitchen plate; fill the hollow of the plate with well-washed currants; put three or four little pieces of butter; cover the whole plate in with a thin layer of pastry; Spread a little white of egg on the top; sprinkle castor sugar over

From Tried favourites cookery book, 1909

Serves 8

Cut slices on the plate it was baked.

Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 154. The excerpt below is the record exactly as published.

Cumberland Cake. Prepare some nice dough for pastry, and spread it over an old kitchen plate (Avhich has been fii'st Avell buttered) ; then fill the holloAV TRIED FAVOURITES COOKERY BOOK. J05 of the plate with well-washed currants till it is quite level; then sprinkle the currants over with pounded sugar, and put three or four little pieces of butter (about the size of a nut) ; then cover the whole plate in with a thin layer of pastry, and bake it in the oven. Spread a little white of egg on the topj, and sprinkle castor sugar over

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