Devonshire Oake
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient to make six 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 467. The excerpt below is the record exactly as published.
Devonshire Oake. — Put four pounds of flour into an earthenware pan, and rub well into it one pound of clotted cream or butter beaten to a cream. Add three-quarters of a pound of moist sugar, one pound of currants, a quarter of a pound of lemon-peel cut small, and a little nutmeg. Beat up two eggs, and add them to the mixtm-e, with a pint of milk, half a drachm of saffron steeped in boiling water, and a quarter of a pint of fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.