vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sultana Cake
From A year's cookery, 1880
Serves 2
Avoid making the mixture too moist to prevent heaviness.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 222. The excerpt below is the record exactly as published.
Sultana Cake , weigh ten ounces of flour, and rub into it four ounces of butter or clarified dripping, add two ounces of moist sugar, four ounces of picked sultanas, a tea-spoonful of grated lemon-rind, one ounce of candied peel finely chopped, and two tea-spoonfuls of baking-powder ; mix the dry ingredients thoroughly, stir in one egg beaten up with a little milk
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