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Webster Cakes
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 1s. 8d. for this quantity.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2247. The excerpt below is the record exactly as published.
Webster Cakes. — Beat half a pound of fresh butter to cream. Add haK a pound of powdered white sugar, three-quarters of a pound of sifted flour, a table-si^oonf iil of orange- flower water, a table-spoonful of brandy, four ounces of picked and dried currants, and five well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.