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Welsh Cakes

Today we made Welsh cakes from a mixture/recipe we picked up at Quiet Valley this fall.  This variation uses baking powder, which was not available until the mid-nineteenth century, but then again, I'm all out of salts of Hartshorn (ammonium carbonate, made from ground red deer antlers), so since we were at home, I'll allow ourselves the "cheat."

They came out nicely - flour, sugar, salt, nutmeg, dried currants, butter, an egg, a little milk, dried currants, and that anachronistic baking powder...

This is certainly a recipe that'll get added to the list of camp foods. It was easy to prepare; in fact, I'm sure the dough (or dry ingredients) could be prepared in advance, and then it needs very little to cook - just a fire and a pan.  I got the pan a little too hot, as you can see from the picture, but they still tasted really good.

Here's a link to a different recipe.  This one uses raisins, but I like the dried currants, if you can get them. Welsh Cakes