Dessert
Currant cake
Marion Harland’s original method for Currant cake, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sift together three cupfuls of pastry flour and three level teaspoonfuls of baking-powder.
- Cream one scant cupful of butter with one and one-half cupfuls of sugar, adding the sugar gradually;
- and the well-beaten yolks of three eggs and one teaspoonful of vanilla.
- Add to this one-half cupful of milk alternately with the flour and last of all one cupful of cleaned and floured currants.
Historical transcription
Source method
- 1
Sift together three cupfuls of pastry flour and three level teaspoonfuls of baking-powder. Cream one scant cupful of butter with one and one-half cupfuls of sugar, adding the sugar gradually; and the well-beaten yolks of three eggs and one teaspoonful of vanilla. Add to this one-half cupful of milk alternately with the flour and last of all one cupful of cleaned and floured currants. Bake in a moderate oven about fifty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.