Montrose Cake

Ingredients

• Break twelve eggs into a basin
• a little grated nutmeg
• J wineglassful of brandy
• 1 table-spoonful of rose-water
• lib. of butter beaten to a cream
• mixed with lib. of caster sugar
• sift in lib. of flour
• Jib. of currants

Method

1. 1

   Break twelve eggs into a basin and whisk them well for ten minutes.

2. 2

   Add a little grated nutmeg, a wineglassful of brandy, and a tablespoonful of rose-water.

3. 3

   Have ready a pound of butter beaten to a cream and mixed with a pound of caster sugar.

4. 4

   Beat it all well for about twenty minutes, and sift in a pound of flour and half a pound of currants.

5. 5

   Put in a buttered tin, and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 13. The excerpt below is the record exactly as published.

Montrose Cake. — Break twelve eggs into a basin and whisk them well for ten minutes, then add a little grated nutmeg, J wineglassful of brandy, and 1 table-spoonful of rose-water. Have ready lib. of butter beaten to a cream and mixed with lib. of caster sugar. Beat it all well up for about twenty minutes, and sift in lib. of flour and Jib. of currants

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