Nelson's Balls, or Cup Cakes
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 20. The excerpt below is the record exactly as published.
nelson’s balls, or cup cakes. Butter some common tea-cups, and sift some loaf sugar into them upon the butter, then put a few nicely washed currants at the bottom of each cup; half fill them with a batter made as directed for Savoy Cake
Cook this with the app: pantry check, scaling, and the assistant.