Queen Cakes

Name: Queen Cakes
Yield: 2 servings
Ingredients: half a pound of butter; half a pound of loaf sugar; one pound of dried flour; half a pound of picked currants; a flavouring either of grated lemon-rind, grated nutmeg, or almonds; the yolk and whites of three eggs; a tea-spoonful of carbonate of soda; a table-spoonful of hot milk; a small tea-spoonful of thick cream

From Cassell's dictionary of cookery, 1892

Serves 2

Queen-cake tins are generally heart-shaped.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1413. The excerpt below is the record exactly as published.

Queen Cakes. — Beat half a pound of butter to a cream. Add gradually half a pound of loaf sugar, one pound of dried flour, half a pound of picked currants, and a flavouring either of grated lemon-rind, grated nutmeg, or almonds. Beat the j'olk and whites of thi-ee eggs, first separately, and afterwards together, ilix with them a tea-spoonful of carbonate of soda, which has been dissolved in a table- spoonful of hot milk, and a small tea-spoonful of thick cream

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