Queen Cakes

From Hannah Glass’ “The Art of Cookery Plain and Easy” (1760)

  • take a pound of loaf sugar, beat and sift it
  • a pound of flour, well dried
  • a pound of butter
  • eight eggs
  • half a pound of currant, washed and picked
  • grate nutmeg
  • the same quantity of mace and cinnamon

Work butter to a cream, then put in your sugar, beat the whites of your eggs near half an hour, mix them with your sugar and butter, then beat your yolks near half an hour, and put them to your butter, beat them exceedingly well together, then put in your flour, spices and currants; when it is all ready for the oven, bake them in tins, and dust a little sugar on them/

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