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At these gatherings, the rout cake emerged as the perfect party treat—easy to make in large quantities and ideal for nibbling while mingling. Recipes vary, but one from A New System of Domestic Cookery by Maria Rundell describes a basic formula: two pounds of flour, butter, sugar, and currants, combined with eggs and a splash of orange-flower and rose waters. The result is a biscuit-like confection with a slightly dry texture that pairs perfectly with tea or coffee.