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Northumbrian Cakes
From European and American cuisine, 1914
Serves 1
Serve at once or cut into rounds.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 364. The excerpt below is the record exactly as published.
Northumbrian Cakes.— One half pound flour, V« teaspoonful salt, 3 ounces butter, 74 pound currants, 17, teaspoonful baking powder, 1 teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.