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Dryburgh Butter Cakes
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost: Is. 4d.
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 470. The excerpt below is the record exactly as published.
Dryburgh Butter Cakes.— Rub well; into one pound of the best flour eight ounces of fresh butter, and make it into a paste -with half a pint of milk and a well-beaten egg, add- ing four ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.