put into it Jib. of well-washed butter, 2 table-spoonfuls of
caster sugar, 1 pint of water, and a little salt ; stir until
it begins to boil, then take it off the fire and sift into it 5oz.
of dry flour, stirring it well until a moderately stiff, smooth
paste is formed. Beat in three well-whisked eggs✪ Small Spanish Cake, one at a
time, and any kind of flavouring desired. Take the paste out
in small pieces, and form them with the hand into round
balls about the size of a walnut ; wipe them over with
beaten egg, and sprinkle over some finely-chopped almonds
which have been tossed in a little of the white of an egg
and caster sugar. When ready, bake in a slow oven until
of a light brown colour. Before being sent to table they
should be cut open, and a spoonful of any kind of jam put
in, which is a great improvement.
(3) Rub 6oz. of butter into lib. of flour, and mix in 3
table-spoonfuls of caster sugar, J teaspoonful of powdered
cinnamon, and 1 pinch of salt. Work in two well-whisked
eggs, and form a stiff dough. Roll out to Jin. in thickness,
and cut it with biscuit-cutters into various shapes, and bake
for fifteen minutes in a steady oven.
Special Cakes. — Take Jib. of baked flour and put it into a
basin with the same amount of caster sugar, 2oz. of ground
almonds, and 2oz. of chopped citron-peel ; moisten these with
six well-beaten eggs, and add for flavouring about 30 drops
of essence of vanilla, and J wineglassful of cura^oa, mixed
in the first place with Jib. of warmed butter, and then with
the other materials in the basin, and beat all together for a
few minutes. Wash Jib. of currants, wipe them dry in a
cloth, and while mixing the other ingredients sprinkle them
in. Partly fill some small fluted moulds, buttered, and put
them in a very quick oven as soon after being made as
possible. When they are nearly done, ice the tops over with
a mixture of 2 table-spoonfuls of powdered sugar, one egg,
and 4 or 5 drops of vanilla. Leave them in the oven for
twenty minutes altogether. They may be served either hot
or cold.
Spider Cake. — Sift lqt. of flour with 1 teaspoonful each of salt
and bicarbonate of soda, and 2 teaspoonfuls of cream of
tartar; or, in place of the soda and cream of tartar, use 2
teaspoonfuls of baking-powder. Chop Jib. of butter into the
flour, and then quickly make it into a dough stiff enough to
mould with about 1 pint of milk or cold water. If sour milk
is used, the baking-powder or cream of tartar should be
omitted, and 1 teaspoonful of bicarbonate of soda dissolved
in the sour milk. Have ready two old-fashioned iron spiders,
or a large griddle, well buttered, and placed over the fire;
make the dough into two round Cakes, put it in the buttered
pans, and slowly brown the under-side over a moderate fire;
the Cake must be frequently lifted from the pan with a Cake-
turner or a broad-bladed knife to prevent burning, and enough
butter must be used to keep it from sticking to the pan;
when the under-side is browned, turn the Cake, and brown
the other side. When the Cake is done, split it, butter it,
lay it together again, cut into quarters, and serve hot. ✪ Spider Cake
Page 44 · 2 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
put into it Jib. of well-washed butter, 2 table-spoonfuls of caster sugar, 1 pint of water, and a little salt ; stir until it begins to boil, then take it off the fire and sift into it 5oz. of dry flour, stirring it well until a moderately stiff, smooth paste is formed. Beat in three well-whisked eggs, one at a time, and any kind of flavouring desired. Take the paste out in small pieces, and form them with the hand into round balls about the size of a walnut ; wipe them over with
beaten egg, and sprinkle over some finely-chopped almonds
which have been tossed in a little of the white of an egg and caster sugar. When ready, bake in a slow oven until of a light brown colour. Before being sent to table they should be cut open, and a spoonful of any kind of jam put in, which is a great improvement.
(3) Rub 6oz. of butter into lib. of flour, and mix in 3 table-spoonfuls of caster sugar, J teaspoonful of powdered cinnamon, and 1 pinch of salt. Work in two well-whisked eggs, and form a stiff dough. Roll out to Jin. in thickness, and cut it with biscuit-cutters into various shapes, and bake for fifteen minutes in a steady oven.
Special Cakes. — Take Jib. of baked flour and put it into a basin with the same amount of caster sugar, 2oz. of ground almonds, and 2oz. of chopped citron-peel ; moisten these with six well-beaten eggs, and add for flavouring about 30 drops of essence of vanilla, and J wineglassful of curacao, mixed in the first place with Jib. of warmed butter, and then with the other materials in the basin, and beat all together for a few minutes. Wash Jib. of currants, wipe them dry in a cloth, and while mixing the other ingredients sprinkle them in. Partly fill some small fluted moulds, buttered, and put them in a very quick oven as soon after being made as possible. When they are nearly done, ice the tops over with a mixture of 2 table-spoonfuls of powdered sugar, one egg, and 4 or 5 drops of vanilla. Leave them in the oven for twenty minutes altogether. They may be served either hot or cold.
Spider Cake. — Sift lqt. of flour with 1 teaspoonful each of salt and bicarbonate of soda, and 2 teaspoonfuls of cream of tartar; or, in place of the soda and cream of tartar, use 2 teaspoonfuls of baking-powder. Chop Jib. of butter into the flour, and then quickly make it into a dough stiff enough to mould with about 1 pint of milk or cold water. If sour milk is used, the baking-powder or cream of tartar should be omitted, and 1 teaspoonful of bicarbonate of soda dissolved in the sour milk. Have ready two old-fashioned iron spiders, or a large griddle, well buttered, and placed over the fire; make the dough into two round Cakes, put it in the buttered pans, and slowly brown the under-side over a moderate fire; the Cake must be frequently lifted from the pan with a Caketurner or a broad-bladed knife to prevent burning, and enough butter must be used to keep it from sticking to the pan; when the under-side is browned, turn the Cake, and brown the other side. When the Cake is done, split it, butter it, lay it together again, cut into quarters, and serve hot.
Records on this page
Small Spanish CakeSpider Cake