Currant Cakes

Ingredients

• two ounces of currants
• a quarter of a pound of fresh butter
• half a pound of flour
• a little grated nutmeg
• four tablespoonfuls of sugar
• two well-beaten eggs
• a tablespoonful of brandy
• sufficient new milk to make a light batter

Method

1. 1

   Clean currants, rub butter into flour, add currants, nutmeg, sugar, eggs, brandy, and milk.

2. 2

   Mix and bake in a quick oven.

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.

Currant Cakes. — For currant cakes baked in a dish or mould several recipes have already been given under Christmas Cakes, Plum Cakes, &c. ; two or three more are given here for cakes, which may either be diopped in small rounds on a buttered tin, or put into a buttered dish, and baked in a quick oven. Clean and pick 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.