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Rock Cakes No. 2
From Cassell's dictionary of cookery, 1892
Serves 18
Follow the same baking instructions as for Rock Cakes No. 1.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1584. The excerpt below is the record exactly as published.
ock Cakes.— No. l. Whisk three whole eggs till light, ilix with them haK a pound of j50wdered sugar, a quarter of a pound of flour, and a table- spoonful of currants. Beat all thoroughly together, drop the dough in lumps upon a buttered tin, and with a fork make them look as rough as possible. Bake the cakes in a moderate oven, and when thej^ are done enough store them in a tin canister till wanted for use. No. 2. Beat four ounces of butter to cream. Add four ounces of sugar, two well-whisked eggs, a pound of flour, and a handful of currants
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