Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cake with Currants and Orange Peel
From The encyclopædia of practical cookery, 1890
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 3 teacupfuls of flour
- 3oz. of butter
- 1 teacupful of sugar
- £ teaspoonful of bicarbonate of soda
- 1 saltspoonful of salt
- 2 teacupfuls of washed and dried currants
- loz. of candied orange-peel
- two eggs
- a teacupful of butter-milk
Method
Mix flour, butter, and sugar in a bowl.
Add chopped candied orange peel and currants.
Crush bicarbonate of soda and mix with salt.
Beat eggs and mix with buttermilk.
Combine all ingredients, pour into a prepared cake tin, and bake in a moderately hot oven for an hour and a quarter.
Nutrition per serving
830Calories
16 gProtein
182 gCarbs
24 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 3. The excerpt below is the record exactly as published.
two eggs with | pint of milk, and mix the Cake. Bake about one-hour-and-a-quarter in a moderate oveu. (7) Mix together in a large bowl 3 teacupfuls of flour, 3oz. of butter, and 1 teacupful of sugar ; rub well together with the hand, cut loz. of candied orange-peel into small pieces and add it together with 2 teacupfuls of washed and dried currants. Put £ teaspoonful of bicarbonate of soda on a plate, and with the back of a spoon crush out all the lumps and rub it quite smooth ; add this with 1 saltspoonful of salt to the other ingredients in the basin, and mix it in. Beat up two eggs and mix with them a teacupful of butter- mil
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