Excellent Small Cakes

Name: Excellent Small Cakes
Ingredients: three pound of very fine flower; a pound and half of loaf Sugar; Three pounds of Currants; a pound and half of unmelted butter; ten spoonfuls of Cream; the yolks of three new-laid Eggs; one Nutmeg; three spoonfuls of Sack

From The closet of Sir Kenelm Digby Knight opened, 1910

Cakes should be about the size of a hand-breadth.

Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 130. The excerpt below is the record exactly as published.

EXCELLENT SMALL CAKES Take three pound of very fine flower well dryed by the fire, and put to it a pound and half of loaf Sugar sifted in a very fine sieve and dryed ; Three pounds of Currants well washed and dryed in a cloth and set by the fire ; When your flower is well mixed with the Sugar and Currants, you must put in it a pound and half of unmelted butter, ten spoonfuls of Cream, with the yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please, three spoonfuls of Sack

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