Prep 30 mins
Cook 30 mins
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.
- 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
- 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.