Fairy Cakes

Name: Fairy Cakes
Ingredients: Sift 5 oz. Albatross self-raising flour; and a pinch of salt.; Beat 3 oz. margarine until creamy; then blend in 3 oz. sugar; Whip in 2 well beaten eggs; and 2 tablespoons fairly warm water; Add, if liked, 2 oz. cleaned currants.

From The new Albatross recipe book, 1930

Presented as published in 1930. 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 new Albatross recipe book (1930) by Spillers Limited, page 15. The excerpt below is the record exactly as published.

FAIRY CAKES Sift 5 oz. Albatross self-raising flour and a pinch of salt. Beat 3 oz. margarine until creamy then blend in 3 oz. sugar until the mixture is very light. Whip in 2 well beaten eggs, then mix in the flour and 2 28 tablespoons fairly warm water alternately, to make a light batter. Add, if liked, 2 oz. cleaned currants.

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