Polka Cakes

Ingredients

• 21b. of butter
• an equal quantity of sifted crushed loaf sugar
• twenty eggs
• 2 Jib. of flour
• as many well-washed and dried currants as desired
• a flavouring of lemon-peel

Method

1. 1

   Beat together the butter and sugar in a basin.

2. 2

   Add the eggs one at a time while beating continuously.

3. 3

   Gradually add the flour and the currants.

4. 4

   Turn the mixture into papered hoops on a baking-sheet and bake in a moderate oven.

5. 5

   Let them cool before using.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 17. The excerpt below is the record exactly as published.

Polka Cakes. — Beat together in a basin 21b. of butter and an equal quantity of sifted crushed loaf sugar ; add twenty eggs, one at a time, and beating continuously, 2 Jib. of flour, gradually, as many well-washed and dried currants as desired, and a flavouring of lemon-peel

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