Method : Beat the butter and sugar to a cream — till
the grain of the sugar can no longer he felt under the
spoon. Add beaten egg and sifted flour alternately, then
milk as required. If the eggs are large, very little milk
will be needed. Mix in the other ingredients, and im-
mediately the baking powder has been added give a short,
quick beating, then bake at once in a moderate oven.
Time, about 2 hours.
BREAD AND CAKES , ETC.
85
Seed Cake.
3 lb. flour.
Pinch of salt.
i lb. butter (or butter and lard).
A lb. castor sugar.
3 teaspoonful allspice.
A little nutmeg.
^ oz. carraway seeds.
2oz. candied lemon peel.
3 eggs.
About 3 piut milk.
2 teaspoonfuls baking powder✪ Seed Cake,
Method : Mix the flour and salt, rub in the shortening,
add the other dry ingredients except the baking powder.
Mix in the beaten eggs and milk, and beat the mixture
well with a wooden spoon. Lastly, sprinkle in the
baking powder, and bake at once in a very moderate
oven. Time, about 1 hour.
Note. — If preferred, £ lb. sultana raisins may be sub-
stituted for the carraway seeds.
Genoa Cake.
1 lb. butter.
1 lb. sugar.
8 large eggs.
14 lb. flour.
1 lb. currants.
Method : Beat the butter and sugar to a cream, add by
degrees the beaten egg and siftecl' flour, then add the other
ingredients. Put the mixture into square tins lined with
paper, having the mixture not more than 3 inches deep.
Sprinkle with almonds cut in strips and with powdered
sugar. Bake in a moderate oven.
1 lb. sultanas.
^ lb. mixed peel.
Grated rind of 1 lemon.
\ lb. blanched almonds✪ Genoa Cake.
86
PRACTICAL COOKERY.
Simnel Cake.
1 lb. flour.
^ lb. butter.
1 oz. yeast.
3 oz. citron.
3 oz. candied lemon peel.
| teaspoonful ground cinnamon.
Half a nutmeg.
5 yolks.
4 pint lukewarm milk,
lb. currants.
| lb. castor sugar.
Method : Rub the butter into the flour, add the tested
yeast and lukewarm milk. Mix to a dough, and set to
rise in a warm place two hours. Clean the currants,
chop the candied peel, mix the spices with the sugar and
put these dry ingredients to get slightly warm. When
the dough has risen, beat in the yolks and add the rest of
ingredients. Bake two hours, having the oven first
moderately hot, then cooler.
Almond Icing for the Top.— £ lb. almonds, £ lb.
icing sugar (see p. 88).
Method : Put the eggs and sugar into a large basin,
and place over a pan of hot (not boiling) water, whisking
vigorously for 20 minutes, or until the mixture is light
and creamy. Remove from the pan and add the butter,
melted and clarified but not hot. Mix in the flour lightly
with a wooden spoon ; do not stir or beat. Put into 2
shallow tins 6 inches in diameter by 2 deep. Bake £ hour
in a moderate oven.
Genoese Pastry.
4 small eggs.
J lb. sifted sugar.
2 oz. butter.
3 oz. sifted flour.
BREAD AND CAKES, ETC.
87
Meringues.
Page 35 · 4 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method : Beat the butter and sugar to a cream — till the grain of the sugar can no longer he felt under the spoon. Add beaten egg and sifted flour alternately, then milk as required. If the eggs are large, very little milk will be needed. Mix in the other ingredients, and immediately the baking powder has been added give a short, quick beating, then bake at once in a moderate oven. Time, about 2 hours.
Seed Cake.
3 lb. flour.
Pinch of salt.
i lb. butter (or butter and lard). A lb. castor sugar.
3 teaspoonful allspice.
A little nutmeg.
^ oz. carraway seeds.
2oz. candied lemon peel.
3 eggs.
About 3 piut milk.
2 teaspoonfuls baking powder,
Method : Mix the flour and salt, rub in the shortening, add the other dry ingredients except the baking powder. Mix in the beaten eggs and milk, and beat the mixture well with a wooden spoon. Lastly, sprinkle in the baking powder, and bake at once in a very moderate oven. Time, about 1 hour.
Note. — If preferred, £ lb. sultana raisins may be substituted for the carraway seeds.
Genoa Cake.
1 lb. butter.
1 lb. sugar.
8 large eggs.
14 lb. flour.
1 lb. currants.
Method : Beat the butter and sugar to a cream, add by degrees the beaten egg and sifted flour, then add the other ingredients. Put the mixture into square tins lined with paper, having the mixture not more than 3 inches deep. Sprinkle with almonds cut in strips and with powdered sugar. Bake in a moderate oven.
1 lb. sultanas.
^ lb. mixed peel.
Grated rind of 1 lemon. \ lb. blanched almonds.
Simnel Cake.
1 lb. flour.
^ lb. butter. 1 oz. yeast.
3 oz. citron.
3 oz. candied lemon peel.
| teaspoonful ground cinnamon. Half a nutmeg.
5 yolks.
4 pint lukewarm milk. lb. currants.
| lb. castor sugar.
Method : Rub the butter into the flour, add the tested yeast and lukewarm milk. Mix to a dough, and set to rise in a warm place two hours. Clean the currants, chop the candied peel, mix the spices with the sugar and put these dry ingredients to get slightly warm. When the dough has risen, beat in the yolks and add the rest of ingredients. Bake two hours, having the oven first moderately hot, then cooler.
Almond Icing for the Top.— £ lb. almonds, £ lb. icing sugar (see p. 88).
Method : Put the eggs and sugar into a large basin, and place over a pan of hot (not boiling) water, whisking vigorously for 20 minutes, or until the mixture is light and creamy. Remove from the pan and add the butter, melted and clarified but not hot. Mix in the flour lightly with a wooden spoon ; do not stir or beat. Put into 2 shallow tins 6 inches in diameter by 2 deep. Bake £ hour in a moderate oven.
Genoese Pastry.
4 small eggs.
J lb. sifted sugar.
2 oz. butter.
3 oz. sifted flour.
Meringues.
Records on this page
BunsSeed CakeSimnel CakeGenoa Cake