vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Cakes
From Cassell's dictionary of cookery, 1892
Serves 16
Sufficient for a delightful treat.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 590. The excerpt below is the record exactly as published.
German Cakes. — Beat three-quarters of a pound of butter to a cream. Mix -svith it one pound and a half of sugar, four eggs — well beaten — two pounds of fine flour, half a nut- meg grated, one pound of diied and picked cur- rants, and half a wine-glassful of rose-water
Cook this with the app: pantry check, scaling, and the assistant.