Breakfast Cakes
450g (1lb) Currants
450g (1lb) Flour
150ml (¼ pint) Cream
110g (4oz) Butter
3 Egg Yolks
2 Egg Whites
5 tbsp Sugar
4 tbsp New Yeast
4 tbsp Sack* (or 2 tbsp Brandy)
Nutmeg
Sift the flour and nutmeg together.
Place the cream into a saucepan, add the butter and stir over a low heat until melted (do not allow to boil).
Beat the eggs, yeast and sack* (or brandy) together thoroughly.
Mix all of the ingredients together thoroughly.
Prepare some baking tins by flouring them.
Divide the mixture between them.
Allow to stand in a warm place for a short time, to allow them to rise.
Bake for 1¾ hours.
To make Breakfast Cakes
Take a pound of currans well washed, (rub them in a cloth till dry) a pound of flour dried before a fire, take three eggs, leave out one of the whites, four spoonfuls of new yeast, and four spoonfuls of sack or two of brandy, beat the yeast and eggs well together; then take a jill of cream, and something above a quarter of a pound of butter, set them on a fire, and stir them till the butter be melted, (but do not let them boil) grate a large nutmeg into the flour, with currans and five spoonfuls of sugar; mix all together, beat it with your hand till it leave the bowl, then flour the tins you put the paste in, and let them stand a little to rise, then bake them an hour and a quarter.
English Housewifry - 1764
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