Rout Drop Cakes
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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 frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 10. The excerpt below is the record exactly as published.
Rout Drop Cakes. Mix two pounds of flour, one pound of butter, one pound of sugar, one pound of currants, cleanand dry ; then wet into a stiff paste with two eggs, a large spoonful of orange flower water, ditto rote water, ditto sweet wine or brandy, or both
Cook this with the app: pantry check, scaling, and the assistant.