Currant Cake
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.
Currant Cake. Get ready the following ingredients : — Half a pound of flour, one large tea-spoon- ful of baking powder, a pinch of salt, 3 ozs. THE PAPER-BAG COOKERY MANUAL. 115 of butter, two eggs, 4 ozs. of sugar, 4 ozs. of currants, and about half a teacup of milk. Mix the flour, salt, and baking powder, rub in the butter, add the sugar and cleaned currants. Make into a fairly stiff paste with the eggs and milk previously beaten up. Bake for about 25 minutes in a well buttered “Express” paper-bag, placed on a wire grid in a fairly hot oven. Milk Rolls. Take 8 ozs. of flour, 1 oz. of butter, half an ounce of castor sugar, one tea- spoonful of baking powder, salt, and milk to mix. Mix the flour and salt in a basin, rub in lightly the butter, add the sugar and baking powder, and mix with enough milk to form a dough ; turn on to a floured board, make up into desired shapes, and brush over with sweetened milk ; place them in a buttered “Express” paper-bag, put it on a wire grid and bake in a fairly hot oven from 15 to 20 minutes. Rich Plum Cake. Take three quarters of a pound of flour, 4 ozs. of castor sugar, 2 ozs. of raisins or sultanas, one tea- spoonful of baking powder, 2 ozs. of currants, 5 ozs. of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.