Queen Cakes
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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 The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 11. The excerpt below is the record exactly as published.
Queen Cakes. Beat eight ounces of butter and mix with two well-beaten eggs, strained ; mix eight ounces of dried flour, and the same of fine powdered sugar, or lump, and the grated lind of a lemon, then add the whole together and beat full half an hour ; eight ouncesof well-washed and dry currants
Cook this with the app: pantry check, scaling, and the assistant.