Queen Cakes

Historical recipe
Queen Cakes

One pound of flour,
half a pound of butter worked to a cream,
half a pound of raw sugar,
three eggs,
a cupful of cream,
half a pound of currants,
a teaspoonful of carbonate of soda,
with a little essence of lemon or almond flavour, or lemon-peel, grated.

Bake in small tins.

Source: Englishwoman's Domestic Magazine, Vol iv, 1856-7

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queen cakes on a plate

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