Currant Cake

Ingredients

• Six ounces of butter
• one half pound powdered sugar
• one pound flour
• one half pound currants
• one gill of milk
• one tea-spoonful of volatile salts
• four eggs

Method

1. 1

   Grease well some small round tins, place in a large basin the flour, add the butter, and with the hand thoroughly mix them together until the mixture looks like bread crumb.

2. 2

   Add then the sugar and currants, place the volatile salts on a plate, and make it very smooth with the blade of a knife; add it to the other dry ingredients and stir all well together with a spoon.

3. 3

   In a small basin beat till very light the eggs, add to them the milk, and stir well together.

4. 4

   Mix now quickly together the contents of both basins, half fill the small tins with the mixture, and bake them in a quick oven ten minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 142. The excerpt below is the record exactly as published.

Currant Cakes.— Six ounces of butter, one half pound powdered sugar, one pound flour, one half pound currants, one gill of milk, one tea-spoonful of volatile salts, four eggs

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