Dry Cake

Name: Dry Cake
Ingredients: lib. of butter; lib. of fine flour; lib. of caster sugar; the yolks of six eggs; in either orange flower or rose water; fib. of well washed and dried currants

From Bread, cakes, and biscuits, 1902

This cake will keep for six months.

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 56. The excerpt below is the record exactly as published.

lib. of butter overnight in either orange flower or rose water, then rub it into lib. of fine flour mixed with lib. of caster sugar ; beat the yolks of six eggs with a little brandy, and mix these into the flour, &c., adding, if liked, fib. of well washed and dried currants

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