Easter Caftes
From Soups, savouries, sweets, with a chapter on breads, 1889
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 41. The excerpt below is the record exactly as published.
Easter Caftes^ One pound of flour, nine ounces of butter, five ounces of currants, five ounces of white sugar, the yolks of three and whites of two eggs, cinnamon and nutmeg to flavour
Cook this with the app: pantry check, scaling, and the assistant.