Scotch Currant Run

Ingredients

• 1 Lb. Flour
• £ Lb. Butter
• £ Teaspoonful Baking Powder
• £ Lb. Sugar
• 2 Lbs. Valencia Raisins
• 2 Lbs. Currants
• £ Lb. Almonds
• | Lb. Orange Peel
• £ Oz. Ground Ginger
• 2 Ozs. Ground Cinnamon
• £ Oz. Jamaica Pepper
• i Teaspoonful Baking Soda
• i Teaspoonful Cream of Tartar
• i Breakfast-cupful Milk (small)

Method

1. 1

   Rub flour and butter together; add baking powder, then enough water to make into a firm paste, which roll out thinly; grease a cake tin and line it neatly with the paste, reserving a piece for the top of bun.

2. 2

   Prepare the fruits and nuts, mix with other ingredients, add just enough milk to moisten, and put into the lined tin.

3. 3

   Brush edges with water, place on top covering, mark with a fork, brush with egg or milk, and bake in a moderate oven for about three hours.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 34. The excerpt below is the record exactly as published.

SCOTCH CURRANT RUN. Ingredients. | Lb. Flour. Water. £ Lb. Butter. £ Teaspoonful Baking Powder. Mixture. 1 Lb. Flour. £ Lb. Sugar. 2 Lbs. Valencia Raisins. 2 Lbs. Currants. £ Lb. Almonds. | Lb. Orange Peel. £ Oz. Ground Ginger. 2 Ozs. Ground Cinnamon. £ Oz. Jamaica Pepper, i Teaspoonful Baking Soda, i Teaspoonful Cream of Tartar, i Breakfast -cupful Milk (small

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