Welcome back, friends! Today on The Old Cookbook Show, we're diving into a forgotten recipe from 1915—Cornish Splits! This recipe comes from an antique cookbook full of odd yet intriguing dishes. What exactly are Cornish Splits? Well, we had no clue either, so we're discovering them together in this fun, blind baking experiment.

This reverse cream method recipe involves flour, butter, buttermilk, and currants, but what sets it apart is the unusual texture. Is it a scone? A biscuit? Or something else entirely? Watch as we bake and test these unique splits, and see if they live up to their century-old description.

Have you heard of Cornish Splits? Is this a forgotten family recipe? Let us know in the comments! And don't forget to subscribe for more vintage recipes, food history, and old cookbook explorations!

CORNISH SPLITS
¾ lb. (3 cups) flour
½ lb. (1 cup) butter or clarified drippings
I teaspoonful salt
Buttermilk or water
½ pint (1 cup) cleaned currants
I tablespoonful sugar
Rub the butter into the flour, add the sugar, salt and currants and moisten with buttermilk or water to work into a nice smooth paste; roll out one and one-half inches thick, cut out with a cutter, and bake in a hot oven for twelve minutes. Split with a fork, spread with creamed butter, and serve very hot.



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