Rock Cakes No. 4

Ingredients

• a quarter of a pound of butter
• half a pound of flour
• four ounces of moist sugar
• a beaten egg
• a table-spoonful of brandy

Method

1. 1

   Rub butter into flour, add sugar, mix to a light dough with beaten egg, and add brandy.

2. 2

   Bake as before.

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, picked and dried. Beat the mixture thoroughly, and bake in small cakes as above. No. 3 (very plain). Rub a little butter or dripping into a pound of flour. Add a pinch of salt, a tea-spoonful of baking BOC (763) ROD powder, a dessert-spoonful of sugar, two or three grates of nutmeg, and a handful of picked and dried currants. JMLx the dry ingredients thoi-oughly, add milk or water to make a light dough, and bake immediately in a well-heated oven. No. 4. Eub a quarter of a pound of butter into half a pound of flour, and add four ounces of moist sugar. Mix the whole to a light dough with a beaten egg, and add a table-spoonful of brandy

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