Bristol Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

six ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
six ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
four whites and two yolks of eggs ↝ Egg, white only, raw [Eggs and omelets]
four whites and two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
nine ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three quarters of a pound of picked currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
tin plates rubbed with butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Mix the sifted sugar, fresh butter, egg whites, egg yolks, and flour well together in an earthen pan with the hand.
Add the picked currants to the mixture.
Drop the mixture with a spoon onto butter-rubbed tin plates.
Bake the cakes in a brisk oven.

Original Text

Bristol Cakes.

Take six ounces of sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, nine ounces of flour, and mix them well together in an earthen pan with the hand; then add three quarters[288] of a pound of picked currants, and drop the mixture with a spoon upon tin plates rubbed with butter, and bake them in a brisk oven.

Notes

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