Currant Cookies
From The paper-bag cookery manual, 1911
Cut into square pieces and dredge with sugar.
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.
Currant Cookies. Take half a pound of flour, 2 ozs. of butter, 3 ozs. of currants, 2 ozs. of sugar, two eggs, half a tea- spoonful of baking powder, one table-spoonful of milk, one tea-spoonful of ground cinnamon. Rub the butter into the flour, then add the baking powder, the sugar, the currants, and the cinnamon. Beat up the eggs with a little milk and add to the dry ingredients. THE PAPER-BAG COOKERY MANUAL. 101 Mix into a fairly stiff paste, and put the mixture into a well greased “Express” paper-bag, close it in securely, and place it on a grid shelf ; bake in a moderately heated oven for about 25 minutes. Cut the cake into square pieces and dredge with sugar. Vanilla Souffle. Take 1 oz. of butter, three quarters of an ounce of flour, one gill of milk, a dessert- spoonful of castor sugar, half a tea-spoonful of vanilla essence, and four eggs. Melt the butter, stir in the flour, add the milk, and cook until it leaves the sides of the pan clean ; then take it off the fire and add three yolks of eggs, one at a time, beating the whole well together. Add the sugar and the stiffly whisked whites ; pour this into a well buttered “Express” paper- bag, seal up and fasten with clips, place it on a wire grid and bake for about 30 minutes. Dish up carefully and send to the table immediately. Bachelor Pudding. Take 2 ozs. of flour, a pinch of salt, half a tea-spoonful of baking powder
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