Queen or Drops
From Bread, cakes, and biscuits, 1902
Be careful not to add too many eggs at once to avoid curdling.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 85. The excerpt below is the record exactly as published.
Queen or Drops. — Cream together lib. each of butter and sugar, then work to this (two or three eggs at a time) fourteen eggs, working each lot well in before adding the next (if too many are added together the mixture is liable to thin suddenly and to curdle in the beating up, a remark that applies to most cake mixing) ; now sift into this lib. of fine flour and 4oz. well washed and dried currants. When this is thoroughly mixed drop it on to a board spread with clean, strong paper in tiny heaps the size of a penny, and bake in a hot oven. Shrewsbury . — Cream together Jib. each of butter and caster sugar ; then work in Jib. of fine sifted flour, moistening it with one whole egg ; roll it out vei-y thin, cut or stamp it out in lozenges, rounds, &c. ; ornament each with two or three carraway comfits or finely-shred 134 BREAD, CAKES, AND BISCUITS. candied peel, and hake in a moderate oven. A very nice variation of this is made by using lib. of flour, £lb. of butter,
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Cook this with the app: pantry check, scaling, and the assistant.