vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Ruthven Cake

Name: Ruthven Cake
Yield: 5 servings
Ingredients: Heat three pints of milk; eight ounces of fresh butter; a quarter of a stone of flour; six ounces of powdered and sifted loaf sugar; the thin rind of two lemons finely minced; a pinch of powdered cinnamon; a pound of picked and dried currants; six well-beaten eggs; three large spoonfuls of fresh yeast

From Cassell's dictionary of cookery, 1892

Serves 5

Sufficient for two good-sized cakes.

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 1625. The excerpt below is the record exactly as published.

Ruthven Cake. — Heat three pints of milk, and stir into this, imtil dissolved, eight ounces of fresh butter. Let the liquor cool, then mix with it a quarter of a stone of flom*, six oimces of powdered and sifted loaf sugar, the thin rind of two lemons finely minced, a pinch of powdered cinnamon, a pound of picked and di-ied currants, six well-beaten eggs, and three large spoonfuls of fresh yeast

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