Nelson Cake
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 15. The excerpt below is the record exactly as published.
Nelson Cake.- — Boll out lib. of puff paste, cover it with 1 Jib. of well-washed currants, Jib. of sugar, and a little spice; sprinkle over a little water to make the currants and sugar bind, cover with another pound of rolled paste, and bake. When done, ice it, let it set, and serve. New-Year Cakes. — Put lib. of powdered loaf sugar and 12oz. of butter into a basin, and beat them to a cream. Add three well-beaten eggs, 2oz. of caraway-seeds, one grated nut- meg, and lib. of flour. When well mixed, stir in J pint of milk and 1 gill of rose-water, and mix well again ; add 21b. more flour, and work the whole to a smooth dough. Boll it out, cut it into Cakes, and bake in a moderate oven. Serve when cold. Norfolk Cake.— Beat to a cream Jib. of butter, then add six eggs, Jib. of sugar
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