Dundee

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Cream together 6oz. each of butter and caster sugar.
  2. Sieve together 1/2lb. of fine flour and half a teaspoonful of baking powder (or use Coomb's Eureka or the Paisley Flour).
  3. Mix the finely-grated rind of a lemon into the sifted dry ingredients.
  4. Stir this mixture into the creamed butter and sugar alternately with four well-whisked eggs.
  5. When all is well blended, stir in 3oz or 4oz each of picked sultanas (or seeded raisins), washed and dried currants, 1oz or 2oz of shred candied peel, and 1oz or 2oz of blanched and [ingredient missing].
Original Text · last edited 4 days ago
Dundee.—Cream together 6oz. each of butter and caster sugar; sieve together ½lb. of fine flour and half a teaspoonful of baking powder (or use Coomb's Eureka or the Paisley Flour), and mix with it the finely-grated rind of a lemon; then stir this all into the creamed butter, etc., alternately with four well-whisked eggs. When this is all well blended, stir in 3oz. or 4oz. each of picked sultanas (or seeded raisins) and washed and dried currants, 1oz. or 2oz. of shred candied peel, and 1oz. or 2oz. of blanched and
Notes
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