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Plain Luncheon

Name: Plain Luncheon
Yield: 4 servings
Ingredients: Quarter pound butter; 2 ounces dripping; 3 eggs well beaten; + pound moist sugar; + pound currants; } pound Sultanas; 2 ounces candied peel; ? pound flour; 2 teaspoons baking powder

From Royal Victoria cook book, 1900

Serves 4

Mrs. T. E. BARTLEY

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 56. The excerpt below is the record exactly as published.

PLAIN LUNCHEON.— Quarter pound butter, 2 ounces dripping, 3 eggs well beaten, + pound moist sugar, + pound currants, } pound Sultanas, 2 ounces candied peel, ? pound flour, 2 teaspoons baking powder

Cook this with the app: pantry check, scaling, and the assistant.