Queen Cakes
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 112. The excerpt below is the record exactly as published.
QUEEN CAKES T 1 1EN ounces of sugar, twelve ounces of butter, fourteen ounces of flour and six eggs. First beat up the eggs separately, then mix with the butter ; then add the flour and sugar, a pound and a half of currants and a little baking powder
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