Portugal Cakes, or Heart Cakes

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

Source: The Art of Cookery Made Easy and Refined
Yield: 10.0 moulds
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of rose water ↝ Water, tap [Tap water]
half a pound of currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
ten eggs, break ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (3)

mix them with the hand (or a whisk) till they become like a fine batter.
add two spoonfuls of rose water, half a pound of currants washed and picked, break ten eggs, whisk them, and mix well all together.
Butter ten moulds, fill them three parts full with the mixture, and bake them in a brisk oven.

Original Text

Portugal Cakes, or Heart Cakes.

Take a pound of flour, a pound of sifted sugar, a pound of fresh butter, and mix them with the hand (or a whisk) till they become like a fine batter. Then add two spoonfuls of rose water, half a pound of currants washed and picked, break ten eggs, whisk them, and mix well all together. Butter ten moulds, fill them three parts full with the mixture, and bake them in a brisk oven.

Notes

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