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Luncheon Cake

Name: Luncheon Cake
Yield: 6 servings
Ingredients: Flour, 2 lbs.; sugar, 1/2 lb.; currants, 1/2 lb.; butter, 1/2 lb. beaten very fine; a few caraway seeds; nutmeg grated; milk, 1/2 pint; 1/2 a teaspoonful of carbonate of soda; 3 or 4 eggs

From Consult me, 1902

Serves 6

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 301. The excerpt below is the record exactly as published.

LUNCHEON CAKE.— Flour, 2 lbs. ; sugar, ’A lb. ; currants, % lb. ; butter, % lb. beaten very fine ; a few caraway seeds ; nutmeg grated ; milk, $ pint ; £ a teaspoonful of carbonate of soda ; 3 or 4 eggs

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