Eccles Cakes

Ingredients

• To one pound of flour
• three quarters of a pound of butter
• a small portion of German yeast
• a dessert-spoonful of currants
• some sugar
• a few drops of lemon flavour

Method

1. 1

   Mix the flour to a paste with water with a small portion of German yeast in it; roll it thin; lay the butter on in small pieces as for puff paste; di-edge it with flour, and fold it in three; roll it out three or four times; then fold it up, and cover it with a cloth or bowl for two or three hours in a cool place; then cut it in pieces about the size of an egg; make them round; make a hole in the middle of each, working it round till it will admit of a dessert-spoonful of currants, some sugar, moistened with as little water as possible, and a few drops of lemon flavour, or a little fresh-grated lemon-peel; close the paste well, and lay the cakes on a board, the closed side downward; roll them out, and bake them on tins in a rather quick oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 124. The excerpt below is the record exactly as published.

Eccles Cakes. To one pound of flour, allow three quarters of a pound of butter with the salt squeezed out of it ; mix the flour to a paste with water mth a small portion of German yeast in it ; roll it thin ; lay the butter on in small pieces as for puff paste ; di-edge it with flour, and fold it in three ; roll it out three or four times ; VEGETARIAN COOKERY. 217 then fold it up, and cover it with a cloth or bowl for two or three hours in a cool place ; then cut it in pieces about the size of an egg ; make them round ; make a hole in the middle of each, working it round till it mil admit of a dessert-spoonful of currants, some sugar, moistened with as little water as possible, and a few drops of lemon flavour

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