A Spanish Cake
A historical recipe from The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855).
A historical recipe
The Philadelphia Housewife; or, Family Receipt Book, by Hodgson, Mary, active 1855 (1855). Project Gutenberg eBook #52815.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855). Digitised by Project Gutenberg, eBook #52815 (https://www.gutenberg.org/ebooks/52815). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of butter
- a pound of currants
- a glass of wine
- a pound of prepared flour
- four eggs
Method
- Beat to a cream half a pound of butter;
- with the same quantity of sugar, four eggs, well beaten, a quarter of a pound of currants, a glass of wine and brandy mixed, two tablespoonsful of rose water, and half a pound of prepared flour, (which can be bought at any grocery store in the city;) bake in small tin pans, any shape preferred.
- Ice them.
- Beat to a cream half a pound of butter, with same of sugar, a few caraway seed, three eggs, rose water, and nutmeg, and flour enough to make a dough;
- roll out thin, and bake.