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Currant Cake

Name: Currant Cake
Yield: 3 servings
Ingredients: One egg; % cup butter; 1 cup sugar; % cup sweet milk; 1 cup currants; 2 cups flour; 1 teaspoon cream of tartar; % teaspoon soda; pinch of salt; % teaspoon lemon

From Magnet users cook book, 1920

Serves 3

Recipe by Mrs. William Muirhead, North Tryon, P. E. I.

Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 48. The excerpt below is the record exactly as published.

CURRANT CAKE. One egg, % cup butter, 1 cup sugar, % cup sweet — milk, 1 cup currants, 2 cups flour, 1 teaspoon cream of tartar mixéd in the ~_ flour, % teaspoon soda dissolved in the milk, pinch of salt, % teaspoon ~~ lemon. Beat all quickly together and bake in a flat pan.—Mrs. William we Muirhead, North Tryon, P. E. I. CUSTARD CAKE. Two cups sugar, 1% cups butter, 1144 cups sweet milk

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