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My Own Cakes
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is about twenty minutes.
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 985. The excerpt below is the record exactly as published.
My Own Cakes. — Beat well six fresh eggs, and remove the specks ; have ready baked eight ounces of flour. Put the flour into a bowl with eight ounces of finely-sifted sugar, of sweet alnaonds, blanched and poimded, and of citron, minced, each two ounces; moisten with the eggs, and flavour with thirty drops of the essence of vanilla, and haK a small wine-glass- ful of cura(,'oa, first mixed with eight ounces of dissolved butter, and then with the ingre- dients in the bowl, which must be beaten for several minutes. During the beating pro- cess add, sprinkling them in from time to time, three or four ounces of clean well-dried currants
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