KENT DROP-CAKES

Name: KENT DROP-CAKES
Ingredients: a pound of flour; half a pound of butter; half a pound of powdered sugar; currants; 2 eggs; 2 tablespoonfuls of orange-flower water; a glass of brandy; one of sweet wine

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 25. The excerpt below is the record exactly as published.

KENT DROP-CAKES Take a pound of flour, half a pound of butter, half a pound of powdered sugar, and currants. Make into a paste with 2 eggs, 2 tablespoonfuls of orange-flower water, a glass of brandy, and one of sweet wine

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