(2) Warm Jib. of butter and beat to a cream, working in lib.
of caster sugar gradually, beating all the time. Flavour with
1 teaspoonful of grated lemon-rind or half a grated nutmeg.
Beat four eggs very light and add them to J pint of milk.
Mix J teaspoonful of bicarbonate of soda and t teaspoonful of
cream of tartar with lqt. of flour ; sift this into the bowl of
beaten ingredients ; beat quickly and vigorously to thoroughly
mix, and then stop. Take three round baking-sheets of the
same size, and in each of two put one-third of the mixture, and
bake. To the other third, add 4 teaspoonfuls of cinnamon, 1
breakfast-cupful of currants✪ Ribbon Cake, and about 2oz. of citron-peel,
cut fine. Bake this on the remaining sheet. When done, take
out of the oven, and spread a light Cake with a thin layer
of apricot jelly while warm. Place on this the dark Cake, and
spread that also with jelly. Place the other sheet of light
Cake on the top of that, and lay a sheet of paper over all.
Put a piece of board on the Cake, and place two flat irons on
it, so as to flatten the Cake as it cools.
Rich Cake. — (1) Bub into 41b. of sifted flour lib. of butter
and lib. of lard, add 3 table-spoonfuls of baking-powder, 31b.
of washed and dried currants, 21b. of moist sugar, lib. of
minced stoned raisins, Jib. of chopped mixed candied peel, 1
teaspoonful of mixed spices, and 1 pinch of salt. Make into
a dough with eight well-beaten eggs and a little milk✪ Rich Cake. Bake
for one-and-a-half hours, or longer, in a moderately hot oven.
Cover with sugar icing, and pipe or ornament with crystallised
fruits, angelica, or any other way.
(2) Bub lib. of butter into lib. of best white flour, then add
lib. of caster sugar, 2oz. of ground sweet almonds, eight eggs,
and 1 wineglassful of brandy slowly while beating. When
thoroughly mixed, pour it into a buttered mould, and bake.
Richelieu Cake.- — Put Jib. of sugar, Jib. of blanched and
pounded almonds, and the yolks of four eggs, into a bowl,
and with a spatula mix well together for two minutes. Place
the whites of eight eggs in a copper egg-basin, with J salt-
spoonful of salt, and with a wire whisk beat them to a stiff
froth; add this to the above preparation, with 3oz. of melted
butter, 3oz. of flour, and 1 teaspoonful of vanilla flavouring✪ Richelieu Cake.
Mix slowly together for three minutes. Butter a plain 3qt.
mould, line the interior thoroughly, and pour in the prepara-
tion; place it in a moderate oven for an-hour-and-a-half, then
remove and let it cool, and turn out. Dress on a dessert-
dish with a folded napkin, and serve.
Fig. 289. Riscasoli Caiie.
Riscasoli Cake.— The following receipt is given by Dubois
for the preparation of this Cake : Mix together fib. of wheat-
and potato-flour in equal parts, lib. of caster sugar, 5oz. of
butter warmed to melting, the yolks of six eggs, a little salt,
and vanilla or any other flavouring to taste. Make it
into a dough with milk✪ Riscasoli Cake, but work in the butter after the
whites of eggs. Fill a buttered dome-shaped mould well
dusted with potato-flour with this. Bake in a moderate oven.
Cakes — continued.
Page 23 · 4 recipe records on this page
Presented as published in 1890. 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
(2) Warm 1/2lb. of butter and beat to a cream, working in 1lb. of caster sugar gradually, beating all the time. Flavour with 1 teaspoonful of grated lemon-rind or half a grated nutmeg. Beat four eggs very light and add them to 1/2 pint of milk. Mix 1/2 teaspoonful of bicarbonate of soda and 1/2 teaspoonful of cream of tartar with 1qt. of flour ; sift this into the bowl of beaten ingredients ; beat quickly and vigorously to thoroughly mix, and then stop. Take three round baking-sheets of the same size, and in each of two put one-third of the mixture, and bake. To the other third, add 4 teaspoonfuls of cinnamon, 1 breakfast-cupful of currants, and about 2oz. of citron-peel, cut fine. Bake this on the remaining sheet. When done, take out of the oven, and spread a light Cake with a thin layer of apricot jelly while warm. Place on this the dark Cake, and spread that also with jelly. Place the other sheet of light Cake on the top of that, and lay a sheet of paper over all. Put a piece of board on the Cake, and place two flat irons on it, so as to flatten the Cake as it cools.
Rich Cake. — (1) Rub into 4lb. of sifted flour 1lb. of butter and 1lb. of lard, add 3 table-spoonfuls of baking-powder, 3lb. of washed and dried currants, 2lb. of moist sugar, 1lb. of minced stoned raisins, 1/2lb. of chopped mixed candied peel, 1 teaspoonful of mixed spices, and 1 pinch of salt. Make into a dough with eight well-beaten eggs and a little milk. Bake for one-and-a-half hours, or longer, in a moderately hot oven. Cover with sugar icing, and pipe or ornament with crystallised fruits, angelica, or any other way.
(2) Rub 1lb. of butter into 1lb. of best white flour, then add 1lb. of caster sugar, 2oz. of ground sweet almonds, eight eggs, and 1 wineglassful of brandy slowly while beating. When thoroughly mixed, pour it into a buttered mould, and bake.
Richelieu Cake.- — Put 1/2lb. of sugar, 1/2lb. of blanched and pounded almonds, and the yolks of four eggs, into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight eggs in a copper egg-basin, with 1/2 saltspoonful of salt, and with a wire whisk beat them to a stiff froth; add this to the above preparation, with 3oz. of melted butter, 3oz. of flour, and 1 teaspoonful of vanilla flavouring. Mix slowly together for three minutes. Butter a plain 3qt. mould, line the interior thoroughly, and pour in the preparation; place it in a moderate oven for an hour and a half, then remove and let it cool, and turn out. Dress on a dessertdish with a folded napkin, and serve.
Fig. 289. Riscasoli Caiie.
Riscasoli Cake.— The following receipt is given by Dubois for the preparation of this Cake : Mix together 1/2lb. of wheat and potato-flour in equal parts, 1lb. of caster sugar, 5oz. of butter warmed to melting, the yolks of six eggs, a little salt, and vanilla or any other flavouring to taste. Make it into a dough with milk, but work in the butter after the whites of eggs. Fill a buttered dome-shaped mould well dusted with potato-flour with this. Bake in a moderate oven.
Cakes — continued.
Records on this page
Ribbon CakeRich CakeRichelieu CakeRiscasoli Cake