Currant Cake
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 18. The excerpt below is the record exactly as published.
CURRANT CAKE. To the ingredients for Pound Cakes, for either of the tnregoing receipts, add a pound and a half or two pounds of clean currants, half a pound of cut peel, and a quarter of an ounce of mixed spices
Cook this with the app: pantry check, scaling, and the assistant.