Rock Cakes

Ingredients

• Jib. of butter
• ljlb. of flour
• 1 pinch of salt
• Jib. of currants
• Jib. of caster sugar
• four eggs
• 6 table-spoonfuls of cream
• 1 wineglassful of brandy

Method

1. 1

   Bub 1 lb. of butter into 0.5 lb. of flour mixed with a little powdered mace and salt.

2. 2

   Add 1 lb. of currants, 1 lb. of caster sugar, 4 eggs, 6 tablespoons of cream, and 1 wineglass of brandy.

3. 3

   Mix thoroughly, drop onto a floured baking sheet, and bake quickly.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 24. The excerpt below is the record exactly as published.

Rock Cakes. — (1) Bub Jib. of butter in ljlb. of flour in which a little powdered mace and 1 pinch of salt have been previously mixed ; when quite smooth, add Jib. of currants, washed and dried, Jib. of caster sugar, four eggs, 6 table-spoonfuls of cream, and 1 wineglassful of brandy

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