Teacakes

Ingredients

• two pounds of flour
• a salt-spoonful of salt
• six heaped tea-spoonfuls of baking-powder
• one pound of butter or clarified dripping
• a pound of sugar
• half a pound of raisins
• a pound and a half of currants
• four ounces of mixed peel chopped small
• half a tea-spoonful of grated nutmeg
• four eggs well beaten
• a little milk

Method

1. 1

   Put flour into a bowl, mix with salt and baking powder.

2. 2

   Rub in butter, add sugar, raisins, currants, mixed peel, and nutmeg.

3. 3

   Moisten with beaten eggs and a little milk.

4. 4

   Turn into tins lined with paper and bake in a well-heated oven.

5. 5

   This quantity will make two good-sized cakes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 266. The excerpt below is the record exactly as published.

Teacakes (August 26th) and Annie's Cake. — Put two pounds of flour into a bowl, and mix with it a salt-spoonful of salt and six heaped tea-spoonfuls of baking-powder (August 2nd). Bub in one pound of butter or clarified dripping, and add a pound of sugar, half a pound of raisins, a pound and a half of currants, four ounces of mixed peel chopped small, and half a tea-spoonful of grated nutmeg. Moisten with four eggs well beaten and a little milk

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