| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cornish | Cakes | 10 | Servings |
INGREDIENTS
| 1 | lb | Butter, brought to a cream |
| 1 | lb | Flour |
| 5/8 | lb | White Sugar |
| 1 1/3 | lb | Currants |
| 1/16 | Worth Perfume | |
| Peel of 2 Oranges | ||
| 3/16 | pt | Canary |
| 1/8 | pt | Rosewater |
| 8 2/3 | Eggs, half ye whites | |
| 3/16 | lb | Citron |
INSTRUCTIONS
No instructions were given. Taken from FRANTIC MOTHER COOKBOOK--a 1763 English recipe from a Cornish cookbook.
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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 35
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 8.9mg
Potassium: 738.6mg
Carbohydrates: 86.5g
Fiber: 5.7g
Sugar: 45.2g
Protein: 8.1g