Portugal Cakes, or Heart Cakes
A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).
A historical recipe
The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.
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 Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). 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.
Portugal. Associated with Portugal by a demonym leading its title: Portugal (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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- a pound of flour
- a pound of sifted sugar
- a pound of fresh butter
- two spoonfuls of rose water
- a pound of currants washed
- ten eggs
Method
- TAKE a pound of flour, a pound of sifted sugar, a pound of fresh butter, and mix them with the hand (or a whisk) till they become like a fine batter.
- Then add two spoonfuls of rose water, half a pound of currants washed and picked, break ten eggs, whisk them, and mix well all together.
- Butter ten moulds, fill them three parts full with the mixture, and bake them in a brisk oven.