Currant Cake

Name: Currant Cake
Ingredients: 2 eggs; 1/2 cup butter beaten to a cream; 1 cup sugar; 1/2 cup milk; 1 teaspoonful soda in milk; 1 teaspoonful cream tartar; 1 cup washed currants well floured; 1/2 teaspoonful cinnamon; 1/2 teaspoonful cloves; 1/2 teaspoonful nutmeg

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 19. The excerpt below is the record exactly as published.

Currant Cake. Tea. Currant Cake. — 2 eggs, Jj cup butter beaten to a cream, i cup sugar, ^3 cup milk, a little salt, 2 cups flour, % teaspoonlul soda in milk, i teaspoonful cream tartar, i cup washed currants well floured, K teaspoonful cinnamon, % teaspoonful cloves, % tea- spoonful nutmeg

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