Drop Cakes

Ingredients

• 1 lb. flour
• i lb. butter
• I- lbs. sugar
• 1 teaspoonful of Elliott's Queensland baking powder
• 3 eggs
• Tablespoonful of brandy
• J lb currants

Method

1. 1

   Beat the butter and sugar to a cream, add the currants and brandy.

2. 2

   Mix in the flour sifted with the baking powder, and the eggs well beaten.

3. 3

   Have ready a greased baking sheet, drop on in small pieces and bake for fifteen or twenty minutes.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 113. The excerpt below is the record exactly as published.

r Teaspoonful Elliott's Queens- land baking powder J lb. butter 6 eggs 1 orange 2 ozs. candied orange peel. Mode. — Cream the butter and sugar together, add the beaten yolks of the eggs, grate in the rind of the orange, finely chop and add the candied lemon peel ; stir in the flour and baking powder sifted, and lastly stir in quickly the whites of the eggs, which have been beaten to a stifl froth. Have ready buttered, some tiny biscuit tins, half fill these and bake for ten or fifteen minutes in a moderate oven, bake a pretty bright brown. 684— CHEESE CAKES. Ij- lbs. powdered loaf sugar 9 eggs 4 lemons ^ lb, butter Puff pastry. Mode. — Put the sugar, yolks of nine eggs and whites ot six, well beaten, juice of four lemons and grated rind of two, and the butter (which must be fresh), in a saucepan, stir gently over the fire until the consistency of honey, pour into small jars, and when cold it is ready for use. Line some small patty tins with pufi pastry, put a little of the mixture in each, and bake in a hot oven until the pastry is a nice brown and quite cooked. Cakes. 685— DEOP CAKES. 1 lb. flour i lb. butter I- lbs. sugar 1 teaspoonful of Elliott's 3 eggs Queensland baking Essence of vanilla powder Tablespoonful of brandy J lb currants

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