Mrs Beetons Baking Recipes Revisited

Queen Cakes

450g (1lb) Flour
225g (8oz) Butter
225g (8oz) Caster Sugar
225g (8oz) Currants
3 Eggs, 235ml (8floz) Cream
1 tsp Bicarbonate of Soda
Lemon Essence, or Almonds, to taste

Cream the butter to and sift in the flour.
Add the sugar and currants and mix together well.
Whisk the eggs, mix them with the cream and flavouring and stir into the flour.
Add the bicarbonate of soda, beat well for 10 minutes.
Put it into small buttered pans.
Bake the cake for 15 to 30 minutes.
Grated lemon rind may be substituted for the lemon and almond flavouring, which will make the cakes equally nice.

Time: 15 to 30 minutes.
Seasonable at any time.

QUEEN-CAKES

1773. INGREDIENTS - 1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of pounded loaf sugar, 3 eggs, 1 teacupful of cream, 1/2 lb. of currants, 1 teaspoonful of carbonate of soda, essence of lemon, or almonds to taste.

Mode - Work the butter to a cream; dredge in the flour, add the sugar and currants, and mix the ingredients well together. Whisk the eggs, mix them with the cream and flavouring, and stir these to the flour; add the carbonate of soda, beat the paste well for 10 minutes, put it into small buttered pans, and bake the cake from 1/4 to 1/2 hour. Grated lemon-rind may be substituted for the lemon and almond flavouring, which will make the cakes equally nice.

Time. 1/4 to 1/2 hour.

Average cost, 1s. 9d.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Queen Cakes

Mrs Beeton
Recipes