Queen Cakes

Ingredients

• 1 lb. of flour
• seven eggs
• 1 lb. of lump sugar
• a lb. of butter

Method

1. 1

   Beat your eggs well, then add the sugar and beat together.

2. 2

   Cream the butter, whisk all together, then add the flour and stir well.

3. 3

   Do not whisk the flour in, as it will make them tough.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 407. The excerpt below is the record exactly as published.

QUEEN CAKES.— Mix 1 lb. of dried flour, the same of sifted sugar, and of washed dean currants. Wash 1 lb. of butter in rose water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees ; beat the whole an hour ; butter little tins, teacups, or saucers, and bake the batter in, filling only half. Sift a little fine sugar over just as you put it into the oven. QUEEN CAKES.— Beat 8 ozs. of butter, and mix with two well beaten eggs, strained ; mix 8 ozs. of dried flour, and the same of lump sugar, and the grated rind of a lemon ; then add the whole together, and beat full half an hour with a silver spoon. Butter small patty-pans, half fill, and bake twenty minutes in a quick oven. QUEEN CAKES.— Take 1 lb. of flour, seven eggs, and 1 lb. of lump sugar, grated fine ; beat your eggs well, then put the sugar to the eggs, beat them well together, take a lb. of butter

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