Imperials

Ingredients

• 1 lb. flour
• 6 oz. butter
• 8 oz. sifted sugar
• 6 oz. currants
• 2 oz. candied orange-peel
• rind of 1 lemon
• 4 well-beaten eggs

Method

1. 1

   Work into a pound of flour six ounces of butter, and mix well with them half a pound of sifted sugar, six ounces of currants, two ounces of candied orange-peel, the grated rind of a lemon, and four well-beaten eggs.

2. 2

   Flour a tin lightly, and with a couple of forks place the paste upon it in small rough heaps quite two inches apart.

3. 3

   Bake them in a very gentle oven, from a quarter of an hour to twenty minutes, or until they are equally coloured to a pale brown.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 474. The excerpt below is the record exactly as published.

IMPERIALS. (NOT VERY RICH.) Work into a pound of flour six ounces of butter, and mix wrell with them half a pound of sifted sugar, six ounces of currants, two ounces of candied orange-peel, the grated rind of a lemon, and four well-beaten eggs. Flour a tin lightly, and with a couple of forks place the paste upon it in small rough heaps quite two inches apart. Bake them in a very gentle oven, from a quarter ol an hour to twenty minutes, or until they are equally coloured to a pale browm. Flour 1 lb. ; butter, 6 oz. ; sugar, 8 oz. ; currants, 6 oz. ; candied peel, 2 oz ; rind of 1 lemon

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