Rock Cakes

Ingredients

• 1oz. Brown & Polson’s Paisley Flour.
• 8 oz. Ordinary Flour.
• 2 oz, Castor Sugar,
• 3 oz. Butter.
• 2 OFC Utranes:
• 1 oz. Candied Peel.
• ‘A little Milk.
• 4 tea-spoonful Ground 4 tea-spoonful Mixed Spice, Ginger.

Method

1. 1

   Measure out the ingredients.

2. 2

   Wash and dry the currants and cut the peel into small pieces.

3. 3

   Put the ordinary flour into a basin and rub the butter lightly into it.

4. 4

   Add the rest of the dry ingredients and mix well.

5. 5

   Beat up the egg and add it to the mixture with sufficient milk to make a very stiff paste.

6. 6

   Take two forks and lay the mixture in little rough heaps on a greased baking sheet.

7. 7

   Put at once into a very quick oven for about fifteen minutes.

8. 8

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 6. The excerpt below is the record exactly as published.

ROCK CAKES. 1oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 2 oz, Castor Sugar, 3 oz. Butter. 2 OFC Utranes: 1 Egg. 1 oz. Candied Peel. ‘A little Milk. 4 tea-spoonful Ground 4 tea-spoonful Mixed Spice, Ginger.

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