Currant Cake

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1/4 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1/4 lb. finely powdered loaf sugar ↝ Sugar, NFS [Sugars and honey]
1/4 oz. baking powder ↝ Baobab powder [Fruits and Fruit Juices]
an egg ready beaten up in 2 teacupfuls of milk ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 teacupfuls of milk ↝ Milk, NFS [Milk, reduced fat]
Use baking powder No. 1

Instructions (4)

Mix flour, currants, powdered loaf sugar, and baking powder.
Mix in the beaten egg and milk.
Put at once into a buttered cake tin.
Let it rise for 1/2 hour on the oven, or in the screen before baking.

Original Text

Currant Cake.
To ¼ lb. flour, ¼ lb. currants, ¼ lb. finely powdered loaf sugar. Mix with them ¼ oz. baking powder; have an egg ready beaten up in 2 teacupfuls of milk; mix with the other things, and put at once into a buttered cake tin. It must rise ½ hour on the oven, or in the screen before baking. Use baking powder No. 1.

Notes

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