Yorkshire Spice Cake. — Take 81b. of flour, put it in a basin
and mix with it 1 table-spoonful of salt, and then rub in
1 Jib. of butter and 21b. of lard. Make a bay in the centre,
but not to the bottom, and pour in J pint of fresh yeast
diluted in J pint of water. Stir in the flour until it becomes
like batter. Sprinkle a little more flour on the top and put
in a warm place to rise. When the bubbles rise through the
flour knead it thoroughly, and let it rise again until quite
light. When it has thoroughly risen work in Gib. of currants,
washed and dried, 31b. of raw sugar, half a grated nutmeg,
and eight well-whisked eggs✪ Yorkshire Spice Cake. Make it into loaves of various
sizes and put them into tins, the tins being only half filled.
Bake until done in a quick oven.
Yule Cakes. — Dissolve Joz. of German yeast in 1 break-
fast-cupful of warm water, and stir into this lib. of sifted
flour and 1 saltspoorjful of salt. Cover with a cloth, and
put it before the fire to rise into a sponge. Then add
Jib. of butter beaten to a cream, Jib. of moist sugar, 2Joz.
of grated nutmeg, Jib. of washed and dried currants, Jib. of
mixed candied peel, finely chopped, and two eggs✪ Yule Cakes. Mix all
well together and put into buttered tins, but only half
fill them. Bake for an-hour-and-three-quarters or two hours
in a moderate oven, and turn out to get cold.
For receipts of other Cakes not described above see
Biscuits and Special Headings.
For details respecting Culinary Processes, Utensils, Sauces, Jec., referred to, see under their special heads.
ARTISTIC EMBLEMATIC GROSSES PIECES.
Military. — This is an arrangement of Drums, made of cakes
piped and iced with white sugar, surmounted by a helmet and wreath
made in sugar, and surrounded by shells and shot made of coloured
sweet jellies. The wreath is made up of angelica and candied cherries.
The stand is moulded in paste, and is a trophy of war.
Natal. — This piece represents an Ironclad made of cake iced
oyer with chocolate. The guns and figures are moulded in sugar ; the
ship’s boats, with sails, are constructed of either paste or chocolate :
and the sea is made with sugar or paste tinted a light green beneath
the foam.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
265
CALAIiQTJ. — This is the name of a favourite dish
amongst the Creoles in the Antilles, to which it is said
newcomers soon accustom themselves. It is eaten all
over the East, as well as in India, and is supposed to
have been introduced into Marseilles by the Greek families
who established themselves there, and thence it has
spread all over the South of Prance. The gumbo or
gombo, which has of late years been introduced into
Prance, forms one of the indispensable elements of its
preparation.
Page 62 · 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
Yorkshire Spice Cake. — Take 81b. of flour, put it in a basin and mix with it 1 table-spoonful of salt, and then rub in 1 Jib. of butter and 21b. of lard. Make a bay in the centre, but not to the bottom, and pour in J pint of fresh yeast diluted in J pint of water. Stir in the flour until it becomes like batter. Sprinkle a little more flour on the top and put in a warm place to rise. When the bubbles rise through the flour knead it thoroughly, and let it rise again until quite light. When it has thoroughly risen work in Gib. of currants, washed and dried, 31b. of raw sugar, half a grated nutmeg, and eight well-whisked eggs. Make it into loaves of various sizes and put them into tins, the tins being only half filled. Bake until done in a quick oven.
Yule Cakes. — Dissolve Joz. of German yeast in 1 breakfast-cupful of warm water, and stir into this lib. of sifted flour and 1 saltspoorjful of salt. Cover with a cloth, and put it before the fire to rise into a sponge. Then add Jib. of butter beaten to a cream, Jib. of moist sugar, 2Joz. of grated nutmeg, Jib. of washed and dried currants, Jib. of mixed candied peel, finely chopped, and two eggs. Mix all well together and put into buttered tins, but only half fill them. Bake for an hour and three-quarters or two hours in a moderate oven, and turn out to get cold.
For receipts of other Cakes not described above see Biscuits and Special Headings.
For details respecting Culinary Processes, Utensils, Sauces, Jec., referred to, see under their special heads.
ARTISTIC EMBLEMATIC GROSSES PIECES.
Military. — This is an arrangement of Drums, made of cakes piped and iced with white sugar, surmounted by a helmet and wreath made in sugar, and surrounded by shells and shot made of coloured sweet jellies. The wreath is made up of angelica and candied cherries. The stand is moulded in paste, and is a trophy of war.
Natal. — This piece represents an Ironclad made of cake iced oyer with chocolate. The guns and figures are moulded in sugar ; the ship’s boats, with sails, are constructed of either paste or chocolate : and the sea is made with sugar or paste tinted a light green beneath the foam.
CALAIiQTJ. — This is the name of a favourite dish amongst the Creoles in the Antilles, to which it is said newcomers soon accustom themselves. It is eaten all over the East, as well as in India, and is supposed to have been introduced into Marseilles by the Greek families who established themselves there, and thence it has spread all over the South of Prance. The gumbo or gombo, which has of late years been introduced into Prance, forms one of the indispensable elements of its preparation.
Records on this page
Yorkshire Spice CakeYule Cakes