Little Plumcakes, to keep long

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
six ounces of finely pounded sugar ↝ Sugar, NFS [Sugars and honey]
six ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three eggs, well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pound of currants washed, and nicely dried ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (6)

Dry one pound of flour, and mix with six ounces of finely pounded sugar.
Beat six ounces of butter to a cream, and add to three eggs, well beaten, half a pound of currants washed, and nicely dried, and the flour and sugar.
Beat all for some time.
Dredge flour on tin plates, and drop the batter on them the size of a walnut.
If properly mixed, it will be a stiff paste.
Bake in a brisk oven.

Original Text

Little Plumcakes, to keep long.

Dry one pound of flour, and mix with six ounces of finely pounded sugar, beat six ounces of butter to a cream, and add to three eggs, well beaten, half a pound of currants washed, and nicely dried, and the flour and sugar; beat all for some time, then dredge flour on tin plates, and drop the batter on them the size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk oven.

Notes

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