Queen Cakes (another way)

Ingredients

• a pound of fresh butter
• the whites of eight eggs
• a pound of dried flour
• a pound of picked and dried currants
• a pound of powdered and sifted sugar
• a little finely-powdered sugar

Method

1. 1

   Wash the butter in rose-water, beat it to a cream, and mix with it the whisked whites and beaten yolks of the eggs.

2. 2

   Gradually add the dried flour, currants, and powdered sugar, beating well after each addition.

3. 3

   Butter the tins, half fill them with batter, and bake in a brisk oven.

4. 4

   Sift sugar over the cakes before baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1413. The excerpt below is the record exactly as published.

Queen Cakes (another way). — Wash a pound of fresh butter in rose-water. Beat it to a cream, and mix with it first the whites of QUE ( 675 ) QUiE eiglit eggs which have been whisked to ca solid froth, and afterwtu-ds the beaten yolks of the eggs. Add gTadually a pound of dried Horn-, a pound of picked and dried currants, and a pound of powdered and sifted sugar, and beat the mixture well between every adtlition. Butter the queen-cake tins, or, failing these, some small tartlet tins, half fill them with the batter, and bake in a brisk oven. Just before the cakes are put into the oven, sift a little finely- powdered suga

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