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Drop Cakes

Name: Drop Cakes
Yield: 6 servings
Ingredients: One pound of butter; one of sugar; one of flour; one of currants; two eggs; wine glass of brandy or whiskey

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 49. The excerpt below is the record exactly as published.

Drop Cakes One pound of butter, one of sugar, one of flour, one of cur- rants, two eggs; beat eggs and mix with currants; add them to the mixture last; wine glass of brandy or whiskey

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