(7) Small. — Eub Jib. of butter into lib. of flour, adding
Jib. of stoned raisins (or Jib. of currants), a quarter of a
grated nutmeg, Jib. of caster sugar, and a little salt. Mix
all these well together, then dissolve 1 teaspoonful of bicar-
bonate of soda in 1 gill of warm milk. Beat up three eggs
and add them to the milk, whisking well all the time. Add
this to the dry mixture, and beat again for five minutes ;
then pour it into tins, lined with oiled or buttered paper,
put it in the oven and bake for from one-and-a-half to one-
and-three-quarter hours.
(8) Two eggs well beaten, 1 pint of milk, 1 pint of flour,
1 teaspoonful of bicarbonate of soda dissolved in a little of
the milk, and 2 teaspoonfuls of cream of tartar✪ Batter Cake dissolved in a
little water. Make into a batter and bake in buttered moulds.
(9) Sift 2oz. of cream of tartar and loz. of bicarbonate
of soda with 41b. of flour, and rub into this 4oz. of lard ;
make a bay and work in a little more than Joz. of salt and
sufficient churned milk to make a dough. Form the dough
when well worked with a biscuit✪ Biscuit-break into rounds about
the size of a small saucer, brush them over with milk, dock
them, and bake in a quick oven. Take them out when done,
and serve cold.
Souffle Cake -with Punch.— Beat the yolks of ten eggs with
4 table-spoonfuls of caster sugar, 4 table-spoonfuls of crushed
ratafias, 2 table-spoonfuls of potato-flour, Joz. of candied
orange-flowers, and 1 pinch of salt. When the above ingre-
dients are well beaten together, whip the whites of the°ten
eggs and stir them in. Thickly butter the inside of a plain oval
mould, sprinkle some stale breadcrumbs therein, and pour in
the. mixture ; butter a strip of paper about 2Jin. broad,
sprinkle breadcrumbs over it, and tie it round the" top of the
mould so that when the mixture rises it will not go over.
Put the mould in a moderate oven and bake for half-an-hour.
Make a custard flavoured with maraschino, and mix with it
2 wineglassfuls of punch✪ Souffle Cake with Punch. When the Cake is baked sufficiently
luces, d'c., referred to, see under their special heads,
258
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cakes — continued.
let it stand to cool, and then turn it on to an oval dish ;
pour the custard over it, and serve hot.
Spanish Cakes. — (1) Large. — Mix Jib. of ground sweet
almonds and 1 table-spoonful of bitter ones into Jib . of flour,
6oz. of caster sugar, and Joz. of cinnamon ground to a powder.
Then whisk up six eggs, and put them into a chocolate mill,
adding very slowly all the other articles, and also 2 table-
spoonfuls of any light wine and the same quantity of rose-
water✪ Large Spanish Cake. After every separate ingredient has been added, they
should be milled before another is put in, so as to get it
well mixed, and, when all is added, mill it once or twice
again until it is quite light. Put the Cake in a buttered
pan, and bake in a slow oven until quite done.
(2) Small. — Place a clean saucepan over the fire and
Page 43 · 5 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
(7) Small. — Eub Jib. of butter into lib. of flour, adding Jib. of stoned raisins (or Jib. of currants), a quarter of a grated nutmeg, Jib. of caster sugar, and a little salt. Mix all these well together, then dissolve 1 teaspoonful of bicarbonate of soda in 1 gill of warm milk. Beat up three eggs and add them to the milk, whisking well all the time. Add this to the dry mixture, and beat again for five minutes ; then pour it into tins, lined with oiled or buttered paper, put it in the oven and bake for from one-and-a-half to oneand-three-quarter hours.
(8) Two eggs well beaten, 1 pint of milk, 1 pint of flour,
1 teaspoonful of bicarbonate of soda dissolved in a little of the milk, and 2 teaspoonfuls of cream of tartar dissolved in a little water. Make into a batter and bake in buttered moulds.
(9) Sift 2oz. of cream of tartar and loz. of bicarbonate of soda with 41b. of flour, and rub into this 4oz. of lard ; make a bay and work in a little more than Joz. of salt and sufficient churned milk to make a dough. Form the dough when well worked with a biscuit-break into rounds about the size of a small saucer, brush them over with milk, dock them, and bake in a quick oven. Take them out when done, and serve cold.
Souffle Cake -with Punch.— Beat the yolks of ten eggs with 4 table-spoonfuls of caster sugar, 4 table-spoonfuls of crushed ratafias, 2 table-spoonfuls of potato-flour, Joz. of candied orange-flowers, and 1 pinch of salt. When the above ingredients are well beaten together, whip the whites of the°ten eggs and stir them in. Thickly butter the inside of a plain oval mould, sprinkle some stale breadcrumbs therein, and pour in the. mixture ; butter a strip of paper about 2Jin. broad, sprinkle breadcrumbs over it, and tie it round the" top of the mould so that when the mixture rises it will not go over. Put the mould in a moderate oven and bake for half-an-hour. Make a custard flavoured with maraschino, and mix with it
2 wineglassfuls of punch. When the Cake is baked sufficiently
[illustration: luces, &c., referred to, see under their special heads,]
Cakes — continued.
let it stand to cool, and then turn it on to an oval dish ; pour the custard over it, and serve hot.
Spanish Cakes. — (1) Large. — Mix Jib. of ground sweet almonds and 1 table-spoonful of bitter ones into Jib . of flour, 6oz. of caster sugar, and Joz. of cinnamon ground to a powder. Then whisk up six eggs, and put them into a chocolate mill, adding very slowly all the other articles, and also 2 tablespoonfuls of any light wine and the same quantity of rosewater. After every separate ingredient has been added, they should be milled before another is put in, so as to get it well mixed, and, when all is added, mill it once or twice
again until it is quite light. Put the Cake in a buttered
pan, and bake in a slow oven until quite done.
(2) Small. — Place a clean saucepan over the fire and
Records on this page
Batter CakeDough CakesBiscuitSouffle Cake with PunchLarge Spanish Cake