Drop-cake

Ingredients

• Three cups of powdered sugar
• one of butter
• five of flour
• three eggs beaten light
• one cup of sour rich cream
• a teaspoonful of saleratus
• half a cup of currants washed and dried

Method

1. 1

   Stir the butter and sugar to a cream, add the eggs beaten very light, then the flour sifted; beat all well together, then add the cream, and last the saleratus dissolved in a teaspoonful of hot water.

2. 2

   Leave out a teaspoonful of flour to stir in the currants.

3. 3

   Drop on buttered tins and bake quickly in a hot oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 116. The excerpt below is the record exactly as published.

Drop-cakes. One ooffeeoup of yery rich oream, one cf sugar, one egg, a pineli of salt, half a teaspoon of soda ; flayoi with a little grated nutmeg or lemon-peel, and stir in flour enough to drop off the spoon. Bake on tins in a quick oven. * Drop-cakes. One cup of butter, two of sugar, three of flour, four eggs; beat the butter, sugar and eggs together, add the flour, and drop on buttered tins. Bake in a quick oven. * CocoaiLut-drops. Half a pound of grated cocoanut, the same of white sugar, the whites of three eggs beaten light ; stir all together, drop on but- tered paper, lay the paper on tins, and bake in a moderate oven * Chocolate-cakes. The whites of eight eggs, half a cake of chocolate grated, one pound of sugar, six ounces of flour; beat the eggs to a stiff frothy add the sugar, then stir in the chocolate and flour. Butter flat tins, and drop on the mixture, not too closely, as the cakes will spread. Bake a few minutes in a quick OYcn. * Walnut-cakes. One egg, one cup of sugar, one teacup of walnut kernels, two tablespoonsful of flour, a pinch of salt ; drop half a teaspoonful for each cake on tins, and bake in a quick oven. Roll the walnut kernels quite fine before adding them. This may be made with almonds instead of walnuts. Drop-cake. Three cups of powdered sugar, one of butter, five of flour, diree eggs beaten light, one cup of sour rich cream, a teaspoonful of saleratus, and half a cup of currants washed and dried

Cook this with the app: pantry check, scaling, and the assistant.