Queen's Cakes

Ingredients

• 1 lbs. flour (Hungarian)
• 1 lb. butter
• 1 lb. sugar
• 12 eggs
• 1 lb. currants
• The zest of 2 lemons

Method

1. 1

   Rub the butter to a cream, add the sugar and the zest of the lemons.

2. 2

   Whisk this mixture for fifteen minutes, then work in 3 eggs well beaten, and let the paste rest for five minutes, and proceed in the same way till all the eggs are worked in.

3. 3

   Then mix in the currants, lastly the flour, stirring for several minutes.

4. 4

   Make into cakes the size of a half-crown.

5. 5

   Bake in a hot oven, placing some folded paper under them.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 176. The excerpt below is the record exactly as published.

Queen's Cakes. \\ lbs. flour (Hungarian) ; I lb. butter ; I lb. sugar ; 12 eggs; \ lb. currants ; The zest of 2 lemons. Rub the butter to a cream, add the sugar and the zest of the lemons. Whisk this mixture for fifteen minutes, then work in 3 eggs well beaten, and let the paste rest for five minutes, and proceed in the same way till all the eggs are worked in. Then mix in the 444 GINGERBREAD. currants, lastly the flour, stirring for several minutes. Make into cakes the size of a half-crown. Bake in a hot oven, placing some folded paper under them. Gingerbread. if lbs. flour ; l^ lbs. treacle ; \ oz. powdered ginger ; \ lb. butter ; The peel of i lemon pounded. Mix well together, and let it stand in a warm place for two or three hours. Divide into three parts, lay one piece at a time on the pastry board well floured. Roll and rub till it is no thicker than a crown piece ; butter your baking-tin, lay each piece on it, and bake in a quick oven. Fruit Gingerbread Cake. 5 teacupsful flour ; I „ treacle ; I „ sugar ; I „ melted butter ; \ lb. raisins ; \ lb. curants ; \ lb. peel ; \ lb. ginger ; I teaspoonful coriander seed ; 1 tablespoonful caraway seed ; 2 tablespoonsful vinegar ; I teaspoonful carbonate of soda. Warm the treacle and butter, then mix with the other GINGERBREAD. 445 ingredients, and bake in a mould in a slow oven for an hour and a half. Gingerbread Nuts. The proportions are : \ lb. butter ; \ lb. coarse sugar ; l\ lbs. treacle ; \\ lbs. flour ; \\ ozs. powdered ginger. Mix well together into a smooth paste. Cut into discs about \\ inches in diameter, and bake on a buttered tin. Thick Gingerbread. I lb. treacle ; \ lb. butter

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