Tin loaf-cake made from batter of sugar, butter and flour with rosewater, egg and dried fruit (Mollard 1802).
Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)
PORTUGAL CAKES, OR HEART CAKES.
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 w r ater, half a pound of currants washed and picked, break ten eggs, whisk them, and mix well all together. Butter tin moulds, fill them three parts full with the mixture, and bake them in a brisk oven.
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