The 1901 Cookbook Archive
No. 2196 — English Currant Tea Cakes
English historical translation of Molokhovets recipe No. 2196 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a quarter pound sugar with two yolks until pale and combine with a quarter pound butter also creamed pale.
Add a quarter pound flour, an eighth pound washed dried currants and a little mace.
Beat for an hour and transfer to buttered small moulds.
To provide
¼ pound sugar, half a glass 2 yolks and ¼ pound butter ¼ pound flour, ¾ glass | ⅛ pound currants, ⅜ glass Mace ½ spoonful butter |
Original source: Read Russian recipe No. 2196. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.