Simnel or Common Cake
From An old-world recipe book, 1908
To make a richer cake, put in more butter.
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 10. The excerpt below is the record exactly as published.
imnel ” or Common Cake I lb. flour, ^ lb. butter, ^ lb. sugar, ^ lb. currants, some candied peel. I Egg & a oz. of soda mixed with a httle milk, put into a mould instantly and bake. To make a richer cake put in more butter. Tea Cakes I lb. Flour, I oz. butter, i egg. AN OLD-WORLD RECIPE BOOK about a teaspoonful of yeast, ^ a pint of warm milk — mix together & let it stand to rise. Form into cakes & bake about a ^ of an hour. Currants may be added if required. Ginger Cakes I lb. Flour, I lb. lump sugar, 2 oz. ginger & 5 eggs : mix well to- gether & bake on small tins. Currant Loaf + lb. Currants
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