I recently stumbled on to my copy of Margaret Rudkin’s “Pepperidge Farm Cookbook” (1963). She has a chapter called “Cooking from Antique Cookbooks,” in which she takes a number of 16th and 17th century recipes and translates them to modern terms. I find this endlessly fascinating … and so I’m sharing a few of them, because I’m not sure this book is even still in print.
Ingredients: [‘powdered sugar’, ‘egg’, ‘unsalted butter’, ‘rose water’, ‘heavy cream’, ‘flour’, ‘currants’]
Quantity of Ingredients: [“1/2 cup powdered sugar”,”1 egg, separated “,”1/4 cup unsalted butter (unsalted sweet butter)”,”2 teaspoons rose water”,”2 tablespoons heavy cream”,”1 cup flour”,”1 cup currants”]
Number of Servings: 12
Steps: [‘Wash the currants and dry on a paper towel.’, ‘Spray a muffin pan with baking spray.’, ‘Cream the butter until soft and light; gradually add in the powdered sugar, beating until combined.’, ‘Add the egg yolk and beat vigorously.’, ‘Take 2-3 teaspoons of flour from the 1 cup flour listed above, and sprinkle over the currants.’, ‘Add remaining flour to the butter/egg mixture, moistening it with the rosewater and cream. Mix well.’, ‘Add flour currants and mix well.’, ‘Beat egg white until stiff but not dry, and fold carefully into the batter.’, ‘Transfer the batter to 12 muffin cups, filling equally. Bake at 350 for about 30 minutes.’]