vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Richmond Cakes

Name: Richmond Cakes
Yield: 1 servings
Ingredients: 2 oz. of flour; 2 oz. castor sugar; 1 oz. of crushed ratafias; 1 gill of cream; 1 whole egg; 2 yolks; small pinch of salt; 3 oz. of butter

From Miss Cameron's cookery book, 1898

Serves 1

Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 81. The excerpt below is the record exactly as published.

Richmond Cakes. Line some small moulds with puff paste, and half fill with the following mixture : 2 oz. of flour, 2 oz. castor sugar, 1 oz. of crushed ratafias, 1 gill of cream, 1 whole egg and 2 yolks, small pinch of salt, and 3 oz. of butter

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