Currant Cake
From Cooks in clover, 1889
Miss E. B. O.
Presented as published in 1889. 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 Cooks in clover (1889), page 41. The excerpt below is the record exactly as published.
Currant Cake. — Two cups of flour, one cup of sugar, one cup of butter, the whites of three eggs and yelks of four, and half a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.