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Rout Cakes

Name: Rout Cakes
Yield: 4 servings
Ingredients: half a pound of butter; half a pound of powdered sugar; one pound of flour; half a pound of picked and dried currants; three eggs beaten up; a glassful of brandy; a tablespoonful of rose or orange-flower water

From Cassell's dictionary of cookery, 1892

Serves 4

Alternative method includes different proportions of ingredients.

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 1606. The excerpt below is the record exactly as published.

Rout Cakes. — No. l. Boat half a pound of butter to cream, add half a pound of ROU (774) ROY powdered sugar, one pound of flour, and half a pound of picked and dried currants. Mix the dry ingredients thoroughly, and make them into a stiff paste with three eggs beaten np with a glassful of brandy and a table- spoonful of rose or orange-flower wate

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