Coffee Cake. — (1) Make a paste (called Madeleine paste by Dubois)
with the following ingredients : 7oz. of dried and sifted flour,
Jib. of powdered sugar, 7oz. of butter, 1 table-spoonful of
potato-flour, the yolks of six eggs, the whites of six eggs well
whisked, one whole egg, 2 table-spoonfuls of cognac, and a
little salt. Put this mixture into a buttered cylinder mould,
and bake. When it is done, turn it out of the mould and let it
cool. While it is cooling, beat up the whites of four or five
eggs’ and when firm sift into them Jib. of caster sugar; whip
this over the fire until quite thick, then remove it, and continue
whipping until it gets perfectly cold ; add to it J wineglassful
• of very strong Coffee infusio✪ Coffee Caken or extract of Coffee, to give it
a dark colour. Bub Jib. of butter up in a cloth to soften it ;
put it in a basin, and work it with a spoon, gradually pouring
in the Coffee mixture as soon as it becomes creamy. When
the cake is cold, trim it, and divide it transversely into
thin slices ; mask each layer with the Coffee mixture, build the
cake to its original form, mask it all over with the Coffee
mixture, smooth it over, and decorate it. Put it on a dish
on a folded napkin, and fill the hollow with the remainder of
the preparation.
(2) Mix together 3J breakfast-cupfuls of pastry flour, J tea-
spoonful of bicarbonate of soda, 1 teaspoonful of cream of
tartar, 1 breakfast-cupful of butter, 2 breakfast-cupfuls of
sugar, four eggs (the yolks and whites beaten separately), and
1 breakfast-cupful of strong clear Coffee. Divide the dough
into three parts, add to one part 1 breakfast-cupful of currants,
J breakfast-cupful of stoned and chopped raisins, Jib. of sliced
citron (all the fruits must be floured), 2 teaspoonfuls of
molasses, 2 teaspoonfuls of brandy or wine, and 1 teaspoonful
of cinnamon and mixed mace. Knead all thoroughly together,
and bake.
(3) Mix Jib. of ground almonds and 1 wineglassful of Coffee
extract with the whites of two eggs ; when well beaten, lay
it out in small quantities on white paper, spread on a baking-
sheet, and bake in a slow oven.
(4) Beat Jib. of butter to a cream together with lib. of
sugar, then beat into it Jib. of slightly-warmed molasses; |
add J saltspoonful of powdered cloves, 1 saltspoonful each
of powdered mace and cinnamon, beat the mixture hard for
at least five minutes, then mix in the beaten yolks of three
eggs ; have ready J pint of black Coffee, made with the very
best Coffee beans, and stir it in ; then add in small quantities
alternately the whites of three eggs whisked to a stiff
froth, and 1 Jib . of flour; stir in 1 teaspoonful of saleratus
dissolved in hot water, Jib. of citron chopped fine, Jib. of
washed and dried currants, and Jib. of stoned and chopped
raisins✪ Coffee Cake ; citron, raisins aiid currants being dredged with flour
before being mixed into the cake. When thoroughly mixed, bake
in two cake-tins. When ^uitc cold, wrap the cakes in a thick
cloth, and keep them till required for use in a tightly-closed
cake-box, as this cake loses its aroma if exposed to the air.
Page 442 · 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
Coffee Cake. — (1) Make a paste (called Madeleine paste by Dubois) with the following ingredients : 7oz. of dried and sifted flour, Jib. of powdered sugar, 7oz. of butter, 1 table-spoonful of potato-flour, the yolks of six eggs, the whites of six eggs well whisked, one whole egg, 2 table-spoonfuls of cognac, and a little salt. Put this mixture into a buttered cylinder mould, and bake. When it is done, turn it out of the mould and let it cool. While it is cooling, beat up the whites of four or five eggs, and when firm sift into them 1 lb. of caster sugar; whip this over the fire until quite thick, then remove it, and continue whipping until it gets perfectly cold ; add to it 1 wineglassful of very strong Coffee infusion or extract of Coffee, to give it a dark colour. Rub 1 lb. of butter up in a cloth to soften it ; put it in a basin, and work it with a spoon, gradually pouring in the Coffee mixture as soon as it becomes creamy. When the cake is cold, trim it, and divide it transversely into thin slices ; mask each layer with the Coffee mixture, build the cake to its original form, mask it all over with the Coffee mixture, smooth it over, and decorate it. Put it on a dish on a folded napkin, and fill the hollow with the remainder of the preparation.
(2) Mix together 3½ breakfast-cupfuls of pastry flour, J teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, 1 breakfast-cupful of butter, 2 breakfast-cupfuls of sugar, four eggs (the yolks and whites beaten separately), and 1 breakfast-cupful of strong clear Coffee. Divide the dough into three parts, add to one part 1 breakfast-cupful of currants, ½ breakfast-cupful of stoned and chopped raisins, Jib. of sliced citron (all the fruits must be floured), 2 teaspoonfuls of molasses, 2 teaspoonfuls of brandy or wine, and 1 teaspoonful of cinnamon and mixed mace. Knead all thoroughly together, and bake.
(3) Mix ½ lb. of ground almonds and 1 wineglassful of Coffee extract with the whites of two eggs ; when well beaten, lay it out in small quantities on white paper, spread on a bakingsheet, and bake in a slow oven.
(4) Beat ½ lb. of butter to a cream together with 1 lb. of sugar, then beat into it ½ lb. of slightly-warmed molasses; add ¼ saltspoonful of powdered cloves, 1 saltspoonful each of powdered mace and cinnamon, beat the mixture hard for at least five minutes, then mix in the beaten yolks of three eggs ; have ready ½ pint of black Coffee, made with the very best Coffee beans, and stir it in; then add in small quantities alternately the whites of three eggs whisked to a stiff froth, and 1½ lb. of flour; stir in 1 teaspoonful of saleratus dissolved in hot water, ½ lb. of citron chopped fine, ½ lb. of washed and dried currants, and ½ lb. of stoned and chopped raisins ; citron, raisins aiid currants being dredged with flour before being mixed into the cake. When thoroughly mixed, bake in two cake-tins. When quite cold, wrap the cakes in a thick cloth, and keep them till required for use in a tightly-closed cake-box, as this cake loses its aroma if exposed to the air.
Records on this page
Coffee CakeCoffee Cake