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| Kent Drop-Cakes | Kent |
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1810
A pound [454 gm] of flour, a half-pound [227 gm] of butter, the same of sifted sugar and currants. Make this into a paste with two eggs, two spoonfuls of orange-flower-water, a glass of brandy, and one of sweet wine. Mix up quickly, and drop the batter through a biscuit-funnel on floured tins, and bake for five or six minutes.
Copley, Esther. The cook's complete guide. London : George Virtue, [c1810, 1836?]. p.585.
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Also found in: Dods (1829) See: bibliography Notes:
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