Portugal Cakes

Method

Mix into a Pound of fine Flour, a Pound of Loaf Sugar beat and sifted, then rub into it a Pound of pure sweet Butter, till it is thick like grated white Bread, then put to it two Spoonfuls of Rose-water, two of Sack, ten Eggs, whip them very well with a Whisk, then mix into it eight Ounces of Currants, mix’d all well together; butter the Tin Pans, fill them but half full, and bake them if made without Currants they’ll keep half a Year; add a Pound of Almonds blanch’d, and beat with Rose-water as above, and leave out the Flour. These are another Sort and better.

Loading
Loading
Loading