vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Currant Cakes
From Cassell's dictionary of cookery, 1892
Serves 4
Makes about one dozen cakes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 440. The excerpt below is the record exactly as published.
two ounces of currants ; rub a quarter of a pound of fresh butter into half a pound of flour, add the currants, a little grated nutmeg, and four table-spoonfuls of sugar. ]Mix aU together with two well-beaten eggs, a table-spoonful of brandy, and sufficient new milk to make a light CUR (
Cook this with the app: pantry check, scaling, and the assistant.