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Derwentwater Cakes
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one dozen or more 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 465. The excerpt below is the record exactly as published.
Derwentwater Cakes. — Divide four eggs, beat up tlio yolks and whisk the whites to a froth. Eub half a pound of good fresh butter into one pound of flour, add half a pound of well- washed currants, and the same quantity of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.