1800s Cooking Tips and Recipes
Queen Cakes Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants. Wash a pound of butter in rose-water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little tins, tea-cups, or saucers, and bake the batter in, filling only half. Sift a little fine sugar over just as you put it into the oven.
Maria Eliza Rundell, ‘A New System of Domestic Economy’, 1822
Queen Cakes Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants. Wash a pound of butter in rose-water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little tins, tea-cups, or saucers, and bake the batter in, filling only half. Sift a little fine sugar over just as you put it into the oven.
Maria Eliza Rundell, ‘A New System of Domestic Economy’, 1822
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