Currant Cake
From Plain cookery recipes, 1908
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 51. The excerpt below is the record exactly as published.
Currant Cake. Half-pound flour. Three ounces butter. Four ounces castor sugar. Four ounces currants. Two eggs. One teaspoonful of baking- powder. About half a gill milk
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