Queen, or Heart Cakes (No. 61)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

One pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
one pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one pound and a quarter of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
(No. 61.)

Instructions (7)

Cream the butter as at No. 55, and mix it well with the sugar and spice.
Put in half the eggs and beat it ten minutes.
Add the remainder of the eggs, and work it ten minutes longer.
Stir in the flour lightly, and the currants afterward.
Take small tin pans of any shape (hearts the most usual), rub the inside of each with butter.
Fill and bake them a few minutes in a hot oven, on a sheet of matted wire, or on a baking-plate.
When done, remove them as early as possible from the pans.

Original Text

Queen, or Heart Cakes.—(No. 61.)

One pound of sifted sugar, one pound of butter, eight eggs, one pound and a quarter of flour, two ounces of currants, and half a nutmeg grated.

Cream the butter as at No. 55, and mix it well with the sugar and spice, then put in half the eggs and beat it ten minutes, add the remainder of the eggs, and work it ten minutes longer, stir in the flour lightly, and the currants afterward, then take small tin pans of any shape (hearts the most usual), rub the inside of each with butter, fill and bake them a few minutes in a hot oven, on a sheet of matted wire, or on a baking-plate; when done, remove them as early as possible from the pans.

Notes

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