vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Montrose Cakes
From Cassell's dictionary of cookery, 1892
Serves 7
If currants are liked, they can be added.
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 936. The excerpt below is the record exactly as published.
Montrose Cakes. — Beat a pound of fresh butter to a cream, with an equal weight of finely-sifted sugar. Whisk a dozen eggs for ten minutes, add them, with half a glassful, of brandy, a Httlo nutmeg, and a table-spoonful of rose-water, gradually, to the creamed butter. Beat the mixture for twenty minutes, dredging into it the whole of one pound of flour
Cook this with the app: pantry check, scaling, and the assistant.