Erin Cakes

Ingredients

• 1¥% oz. Brown & Polson’s Paisley Flour
• 8 oz. Ordinary Flour
• 3 Yolks of Eggs
• 2% oz. Butter
• 1 White of Egg
• 1 gill Sweet Milk
• 4 oz. Castor Sugar

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter and flour a shallow square baking tin.

3. 3

   Beat the butter and sugar to a cream.

4. 4

   Add the yolks of the eggs one by one, beating each thoroughly out of sight.

5. 5

   Add the milk and the ordinary flour alternately, beating all the time.

6. 6

   Whip up the white stiffly and add it along with the Paisley Flour.

7. 7

   Pour into the prepared tin, and bake in a moderately-heated oven for about half an hour.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 12. The excerpt below is the record exactly as published.

ERIN CAKES. 1¥% oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 3 Yolks of Eggs. 2% oz. Butter. 1 White of Egg. 1 gill Sweet Milk. 4 oz. Castor Sugar

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