Portugal Cakes

Name: Portugal Cakes
Ingredients: a pound and a quarter of fine flour; a pound of butter; a pound of loaf-sugar beaten and sifted; a nutmeg grated; four perfumed plums; seven eggs, but four whites; three spoonfuls of orange-flower-water

From Old Cookery Books and Ancient Cuisine, 1886

You may add currants; keep them dry, they will last three months.

Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 41. The excerpt below is the record exactly as published.

Portugal Cakes: — Take a pound and a quarter of fine flour well dried, and break a pound of butter into the flour and rub it in, add a pound of loaf-sugar beaten and sifted, a nutmeg grated, four perfumed plums, or some ambergrease ; mix these well together, and beat seven eggs, but four whites, with three spoonfuls of orange-flower-water

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