Rock Cakes

Name: Rock Cakes
Ingredients: RUB half a pound of butter; into a pound of dried flour; and half a pound of fine moist sugar; Mix the whole with two beaten eggs; and half a glass of brandy

From The English-Chinese cookery book, 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 50. The excerpt below is the record exactly as published.

ROCK CAKES. RUB half a pound of butter into a pound of dried flour, and half a pound of fine moist sugar. Mix the whole with two beaten eggs, and half a glass of brandy

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