Queen's Drops

Ingredients

• 1/2 lb. of fresh butter
• 8 ozs. of sifted loaf sugar
• four eggs
• 1/2 lb. of good flour
• 4 ozs. of nicely washed currants
• half a teaspoonful of powdered cinnamon

Method

1. 1

   Soften and work the butter till like cream.

2. 2

   Beat in the sugar for 1 minute, then add the eggs and beat for 2 minutes.

3. 3

   Lightly mix in the flour, currants, and cinnamon.

4. 4

   Make into drops the size of a walnut on paper on iron plates, and bake in a hot oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 408. The excerpt below is the record exactly as published.

QUEEN’S DROPS. —Soften, and work with the hand, till like cream, as directed for Queen’s calces, % lb. of fresh butter ; put to it 8 ozs. of sifted \ gm 326 qoi ioaf sugar and beat them together for it minute ; break in four eggs, and beat for two minutes ; then lightly mix in K lb. of good flour, 4 ozs. of nicely washed currants, and half a teaspoonful of powdered cinnamon

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