vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Portuguese Cakes
From Cassell's dictionary of cookery, 1892
Serves 3
No specific serving size mentioned.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1303. The excerpt below is the record exactly as published.
Portuguese Cakes. — Beat haK a pound of fresh butter to a cream. Add half a pound of powdered and sifted sugar, half a pound of fine flour, and the yolks of five eggs. Beat the ingredients thoroughly, and mix in gradually a table-spoonful of orange-flower water, a glass of sherry, four ounces of picked and dried currants
Cook this with the app: pantry check, scaling, and the assistant.