Queen's Drops
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 19. The excerpt below is the record exactly as published.
half a pound of fresh butter in an earthenware pan near the oven to soften gradually, but be careful that it does not oil, then beat it and work it well with the hand till it is like fine thick smooth cream: add to 40 CONFECTIONARY it half a pound of finely powdered loaf sugar, and work it well into the butter for a minute or two; put in four eggs, and a table-spoonful of water, and beat them together for two minutes; then lightly mix in ten ounces of flour, and two ounces of nicely washed currants. Butter some small round tins, put your cake into them, and bake them in a brisk oven; when done, and half cold, you can take them out of the tins, by holding them upside down and gently knocking the bottoms. queen's drops. Soften, and work with the hand, till like cream, as directed for Queen's Cakes, half a pound of fresh but- ter; put to it eight ounces of powdered and sifted loaf sugar, and beat them together for about a minute; break in four eggs, and beat it again for two minutes; then lightly mix in three quarters of a pound of good Hour, four ounces of nicely washed currants, and half a r,ea-spoonful of powdered cinnam
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.