School Children's Cake
From Bread, cakes, and biscuits, 1902
Should be kept for two days before cutting for best flavor.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.
To each pound of flour allow jib. of mixed fruit, currants, raisins, and sultanas, 5oz. of butter or well clarified dripping or lard, 4oz. brown sugar, 2oz. very finely shred candied peel, one and a half teaspoonfuls of baking powder, and just enough milk to mix it nicely
Cook this with the app: pantry check, scaling, and the assistant.