Queen Cakes

Ingredients

• 1 tablespoonful butter
• 1 tablespoonful sugar
• 2 eggs
• 1£ tablespoonfuls flour
• 1 teaspoonful baking powder
• a few currants
• 2 or 3 drops lemon essence

Method

1. 1

   Have ready twelve well greased patty tins, put in the bottom of each four or five currants.

2. 2

   Beat the butter and sugar to a cream, beat in the eggs, one at a time, stir in the flour, add the baking powder and essence last, and mix well.

3. 3

   Put a teaspoonful of the mixture in each.

4. 4

   Bake in a gentle heat from five to ten minutes.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 83. The excerpt below is the record exactly as published.

1 teaspoonful baking powder Have ready greased eighteen patty tins, and have the oven at a. moderate heat, ready for baking. Put the flour into a bowl, add the butter, and rub it in the flour until it has a sandy appearance,, then mix in the seeds. Beat up the egg, add the milk and sugar,, and beat up thoroughly. Pour this into the flour, &c., add the baking powder, and mix well with a spoon. Put a large teaspoonful of the mixture in each patty tin and bake from fifteen to twenty minutes. ROCK CAKES. 1 lb. flour % lb. lard or butter 3 tablespoonfuls sugar } pint water or milk 2 eggs Wash and dry the currants, chop the candied peel small. Put the flour into a bowl and rub in the butter until it has a sandy appearance. Add the sugar, ginger, baking powder, currants, and chopped candied peel, and mix all together with a spoon. Beat the eggs and water together and pour into the mixture. Mix to a paste a.nd lay it in two dozen rocky lumps on a baking tin, put a sprinkling of sugar on each, and bake in a sharp oven fifteen minutes. Remove them from the tin, dust over with castor sugar, and serve. 1 saltspoonful powdered ginger 3 tablespoonfuls currants 2 pieces candied peel 1 teaspoonful baking powder 138 BATH BUNS. 1 lbs. flour grated rind of 1 lemon i cupful of yeast or 1 oz. German yeast f- pint milk 4 ozs. butter 2 eggs 4 ozs. sugar 1 piece candied peel i teaspoonful salt Put the flour into a bowl and thoroughly mix in the lemon rind, :salt, and yeast. Put the milk into a pan to warm, add the butter and sugar and allow them to melt, but not to become hot. Beat in the eggs, pour all into the flour, and knead lightly to a dough. Put a cloth over the bowl and allow the mixture to rise in a warm place. When risen, divide the dough into eighteen, form each piece into a bun, put them on a greased baking tin, cut the candied peel into eighteen strips, lay one on each bun, and bake in a moderate •oven fifteen to twenty minutes. QUEEN CAKES. 1 tablespoonful butter a few currants 1 tablespoonful sugar | i teaspoonful baking powder 2 eggs 2 or 3 drops lemon essence 1£ tablespoonfuls flour

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