Portugal Cakes

Ingredients

• Flour, 1 pound
• Sugar, % pound
• Butter, y2 pound
• Currants, y2 pound
• Egg yolks, 3
• Lemons, 3
• Cream, 1 gill
• Egg white, 1

Method

1. 1

   Sift flour, rub in half the butter, add egg yolks and cream to make a soft paste.

2. 2

   Then add sugar, currants, well washed, the grated peel of the lemons and the stiffly beaten egg white.

3. 3

   Roll out the paste putting in the remainder of the butter.

4. 4

   Cut into small cakes and bake in a moderate oven.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 24. The excerpt below is the record exactly as published.

PORTUGAL CAKES. (From Godey's Lady's Magazine, 1864.) Flour, 1 pound. Sugar, % pound. Butter, y2 pound. Currants, y2 pound. Egg yolks, 3. Lemons, 3. Cream, 1 gill. Egg white, 1

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