Derwentwater Cakes
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.
Jib. fresh butter into lib. flour ; now mix in Jib. each of sugar and well washed and dried currants, and work it all to a paste with four well- beaten eggs (beating the yolks and whites separately). When this paste is stiff, roll it, stamp it out in little round cakes, and bake twelve or fifteen m nutes in a slack oven. Devon Cream. — Two pounds of flour, lib. clotted cream, Jib. moist sugar, Jib. well washed and dried currants
Cook this with the app: pantry check, scaling, and the assistant.