(4) Sift lib. of flour on to a paste-board, and make a well
in the centre, in which put a small quantity of salt and
i pint of clotted Cream ; work the flour in gradually with
the Cream until all is mixed, then cover the dough with
a cloth, and let it stand for half-an-hour. Slightly warm Jib.
of butter, and beat it until creamy, then work it into the
paste ; fold and roll the paste out five times, as for puff
paste, then with a tin cutter, about ljin. in diameter, cut
the paste into small cakes. Lay them on floured baking-
sheets, brush over with a paste-brush dipped in beaten yolk
of eggs✪ Clotted Cream Cakes to glaze them, and bake in a brisk oven.
(5) Beat well together 4 breakfast-cupfuls of flour, 2 break-
fast-cupfuls of sugar, and 3 breakfast-cupfuls of Cream✪ Cream Cakes.
Pour into square tins, and bake in a quick oven ; when done,
take them out ; and when cold, cut into squares.
(C) Put 1 teacupful of butter into J pint of hot water in
which J teaspoonful of salt has been dissolved, add 1J
breakfast-cupfuls of flour when boiling, and stir for five
minutes; allow it to cool, then add five eggs, the yolks and
whites beaten separately, and mix with the hand. Butter
a baking-sheet, and drop the mixture on it in table-spoonfuls
at a little distance from 'each other. Bake until they are
brown and nicely puffed, which will take about thirty
minutes. When cool, split them, and fill with sweet Cream.
(7) Separate the yolks and whites of eight eggs; put
the whites in a basin with 8oz. of caster sugar, and beat
them well, then add the grated rind of one lemon. Spread
a sheet of white paper over a baking-tin, and drop the
mixture on it in small quantities, allowing a short space
between them ; sift caster sugar over them, and put in
a moderate oven. When lightly coloured, take the cakes
out of the oven, mask the bottom of each with a small
quantity of raspberry jam, and stick them together in twos.
Put the Cakes in a cool oven to dry, then take them out, and
serve.
(8) Put 11b. of sifted flour in a basin, and make a round
bay or well in the centre ; warm Jib. of butter, put it into
the flour with three eggs, 3 table-spoonfuls of Cream, 3 table-
spoonfuls of caster sugar, and. 1 teaspoonful of salt✪ Puffed Creams ; work
all the ingredients together until well mixed. Divide the paste
into small quantities, and give them any shape preferred ;
lay the cakes on a buttered baking-tin, brush over with a
paste-brush dipped in beaten egg, put them in the oven,
and bake till delicately coloured. Arrange the cakes in
a pyramid on a dish that has been covered with a lace-edged
dish-paper, dust them with caster sugar, and serve.
Page 540 · 7 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
(4) Sift lib. of flour on to a paste-board, and make a well in the centre, in which put a small quantity of salt and i pint of clotted Cream ; work the flour in gradually with the Cream until all is mixed, then cover the dough with a cloth, and let it stand for half an hour. Slightly warm 1/2 lb. of butter, and beat it until creamy, then work it into the paste ; fold and roll the paste out five times, as for puff paste, then with a tin cutter, about 1 1/2 in. in diameter, cut the paste into small cakes. Lay them on floured bakingsheets, brush over with a paste-brush dipped in beaten yolk of eggs to glaze them, and bake in a brisk oven.
(5) Beat well together 4 breakfast-cupfuls of flour, 2 breakfast-cupfuls of sugar, and 3 breakfast-cupfuls of Cream. Pour into square tins, and bake in a quick oven ; when done, take them out ; and when cold, cut into squares.
(C) Put 1 teacupful of butter into J pint of hot water in which J teaspoonful of salt has been dissolved, add 1J breakfast-cupfuls of flour when boiling, and stir for five minutes; allow it to cool, then add five eggs, the yolks and whites beaten separately, and mix with the hand. Butter a baking-sheet, and drop the mixture on it in table-spoonfuls at a little distance from 'each other. Bake until they are brown and nicely puffed, which will take about thirty minutes. When cool, split them, and fill with sweet Cream.
(7) Separate the yolks and whites of eight eggs; put the whites in a basin with 8oz. of caster sugar, and beat them well, then add the grated rind of one lemon. Spread a sheet of white paper over a baking-tin, and drop the mixture on it in small quantities, allowing a short space between them ; sift caster sugar over them, and put in a moderate oven. When lightly coloured, take the cakes out of the oven, mask the bottom of each with a small quantity of raspberry jam, and stick them together in twos. Put the Cakes in a cool oven to dry, then take them out, and serve.
(8) Put 11b. of sifted flour in a basin, and make a round bay or well in the centre ; warm Jib. of butter, put it into the flour with three eggs, 3 table-spoonfuls of Cream, 3 tablespoonfuls of caster sugar, and. 1 teaspoonful of salt ; work all the ingredients together until well mixed. Divide the paste into small quantities, and give them any shape preferred ; lay the cakes on a buttered baking-tin, brush over with a paste-brush dipped in beaten egg, put them in the oven, and bake till delicately coloured. Arrange the cakes in a pyramid on a dish that has been covered with a lace-edged dish-paper, dust them with caster sugar, and serve.
Records on this page
Clotted Cream CakesClotted Cream Filled CakesFried CakesButter CakesCream CakesPuffed CreamsLemon Meringue Cakes