Currant Cake

Ingredients

• Three-quarters of a cup of butter
• two cups sugar
• three cups flour
• one cup milk
• one and one-half cups currants
• four eggs
• one teaspoon soda
• two teaspoons' cream tartar

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 22. The excerpt below is the record exactly as published.

four eggs. Sugar Cookies. Beat one cup butter to a cream, then add two cups sugar, two eggs, one tablespoon milk, four and one-half cups flour, one-half teaspoon soda mixed with it; roll thin; bake quick. Corn Starch. One cup butter, two cups sugar, one cup sweet milk, one cup corn starch, two cups flour, whites of seven eggs, teaspoon soda, two teaspoons cream tartar; flavor with lemon or almond; frosting will improve it. Very nice. Cream. Two cups sugar, one cup sour cream, rubbed together; two well beaten eggs, teaspoon saleratus dis- solved in milk, flour enough to make it a little stiffer than common cake; flavor to taste; bake from half to three-quarters of an hour. Cream Cakes, i. One pint hot water, half pound but- ter, three-quarters pound flour, ten eggs, one teaspoon soda, dry; boil the water and butter together and stir in the flour while boiling; let it cool, then stir in the eggs one at a time, without beating. Drop on buttered tins and bake in a hot oven. Inside: — One cup flour, two cups sugar, one quart milk, four eggs, pinch of salt; boil the milk, beat the flour, sugar and eggs to- gether, and stir into the milk while boiling. Flavor. 2. Let one cupful of hot water and one-half cupful of butter come to a boil; while boiling stir in one cup flour; when cold, stif in three eggs, not beaten. Drop by spoonfuls into a buttered tin and bake in a quick oven. Filling: — One cup milk, one-half cup sugar, bring to a boil and add two tablespoons flour, or one 72 CAKE. tablespoon corn starch, beaten smooth, with a spoon- ful milk, one egg, well beaten. When the cream cakes are cold, split, but not wholly; lay round and fill. Crullers. Three tablespoons sugar, three table- spoons lard, three eggs, mix like doughnuts; fry quick, turn every second. Crumpets. One cup brown sugar, one cup chopped raisins, one-half cup butter, one egg, half teaspoon soda in a large spoon of milk; all kinds of spice; roll thin. Currant. Three-quarters of a cup of butter, two cups sugar, three cups flour, one cup milk, one and one-half cups currants, four eggs, one teaspoon soda, two teaspoons'cream tartar. Dayton. One cup butter, two cups sugar, three cups flour, five eggs, one-half cup milk, teaspoon cream tartar, one-half teaspoon soda. This cake is very nice spiced a good deal, with raisins and other fruit added. Delicate, i. Two cups sugar, one-half cup butter, whites of six eggs, three-quarters cup sweet milk, nearly three cups flour, half teaspoon soda, one tea- spoon cream tartar; lemon for flavoring. * 2. One and one-half cups sugar, one-half cup butter, one-half cup milk, half teaspoon soda, two cups flour, into which rub one teaspoon cream tartar. Add last the whites of four eggs beaten to a stiff froth. Flavor with lemon. Delicious, i. Two cups sugar, one cup butter, one cup milk, three cups flour, three eggs, half teaspoon soda, scant teaspoon cream tartar; stir the butter and sugar together, add beaten yolks, then the beaten whites. Dissolve the soda in the milk, rub cream tartar in the flour and add the last thing. Very nice. CAKE. 73 2. One pound sugar, one-half pound butter, yolks of fourteen eggs, one pound flour, two teaspoons cream tartar

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