IMPERIALS. (NOT VERY RICH.)
Work into a pound of flour six ounces of butter, and mix wrell
with them half a pound of sifted sugar, six ounces of currants, two
ounces of candied orange-peel, the grated rind of a lemon, and four
well-beaten eggs. Flour a tin lightly, and with a couple of forks
place the paste upon it in small rough heaps quite two inches apart.
Bake them in a very gentle oven, from a quarter ol an hour to
twenty minutes, or until they are equally coloured to a pale browm.
Flour 1 lb. ; butter, 6 oz. ; sugar, 8 oz. ; currants, 6 oz. ; candied
peel, 2 oz ; rind of 1 lemon✪ Imperials ; eggs, 4 ; 15 to 20 minutes.
FINE ALMOND CAKE.
Blanch, dry, and pound to the finest possible paste, eight ounces of
fresh Jordan almonds, and one ounce of bitter ; moisten them writh
a few drops of cold w'ater or white of egg, to prevent their oiling ;
then mix with them very gradually twelve fresh eggs wdiich have
been whisked until they are exceedingly light ; throw in by degrees
one pound of fine, dry, sifted sugar, and keep the mixture light by
constant beating, with a large wrooien spoon, as the separate in-
gredients are added. Mix in by degrees three-quarters of a pound
of dried and sifted flour of the best qua’ity; then pour gently from
the sediment a pound of butter which has been just melted, Lut not
allowed to become hot, and beat it very gradually, but very
thoroughly, into the cake, letting one portion entirely disappear
before another is thrown in ; add the rasped or finely-grated rinds of
two sound fresh lemons, fill a thickly-buttered mould rather more
than half full with the mixture, and bake the cake from an hour
and a half to ;wo hours in a well-heated oven. Lay paper over the
top when it is sufficiently coloured, and guard carefully against its
being burned.
s s
546
MODERN COOKERY.
[chap, xxyi.
Jordan almonds, ^ lb.; bitter almonds, 1 oz. ; eggs, 12 ; sugar, 1
lb. ; flour, § lb. ; butter, 1 lb. ; rinds lemons, 2 : 1^ to 2 hours.
Obs. — Three-quarters of a pound of almonds may be mixed with
this cake when so large a portion of them is liked, but an additional
ounce or two of sugar, and one egg or more, will then be required.
PLAIN POUND OR CURRANT CAKE.
(Or rich Brawn Brack , or Borrow Brack.')
Mix, as directed in the foregoing receipt, ten eggs (some cooks
take a pound in weight of these), one pound of sugar, one of flour,
and as much of butter. For a plum-cake, let the butter be worked
to a cream ; add the sugar to it first, then the yolks of the eggs,
next stir lightly in the whites, after which, add one pound of cur-
rants and the candied peel, and, last of all, the flour by degrees, and
a glass of brandy when it is liked. Nearly or quite two hours’
Daking will be required for this, and one hour for half the quantity.
To convert the above into the popular Irish “ speckled bread,” or
Brawn Brack of the richer kind, add to it three ounces of carraway-
seeds : these are sometimes used in combination writh the currants,
but more commonly without. To ice a cake see the receipt for
Sugar Glazings at the commencement of this Chapter, page 543. A
rose- tint may be given to the icing with a little prepared cochineal,
as we have said there.
RICE CAKE.
Page 474 · 1 recipe record on this page
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IMPERIALS. (NOT VERY RICH.)
Work into a pound of flour six ounces of butter, and mix wrell
with them half a pound of sifted sugar, six ounces of currants, two
ounces of candied orange-peel, the grated rind of a lemon, and four
well-beaten eggs. Flour a tin lightly, and with a couple of forks
place the paste upon it in small rough heaps quite two inches apart.
Bake them in a very gentle oven, from a quarter ol an hour to
twenty minutes, or until they are equally coloured to a pale browm.
Flour 1 lb. ; butter, 6 oz. ; sugar, 8 oz. ; currants, 6 oz. ; candied
peel, 2 oz ; rind of 1 lemon ; eggs, 4 ; 15 to 20 minutes.
FINE ALMOND CAKE.
Blanch, dry, and pound to the finest possible paste, eight ounces of
fresh Jordan almonds, and one ounce of bitter ; moisten them writh
a few drops of cold w'ater or white of egg, to prevent their oiling ;
then mix with them very gradually twelve fresh eggs wdiich have
been whisked until they are exceedingly light ; throw in by degrees
one pound of fine, dry, sifted sugar, and keep the mixture light by
constant beating, with a large wrooien spoon, as the separate in-
gredients are added. Mix in by degrees three-quarters of a pound
of dried and sifted flour of the best qua’ity; then pour gently from
the sediment a pound of butter which has been just melted, Lut not
allowed to become hot, and beat it very gradually, but very
thoroughly, into the cake, letting one portion entirely disappear
before another is thrown in ; add the rasped or finely-grated rinds of
two sound fresh lemons, fill a thickly-buttered mould rather more
than half full with the mixture, and bake the cake from an hour
and a half to ;wo hours in a well-heated oven. Lay paper over the
top when it is sufficiently coloured, and guard carefully against its
being burned.
s s
546
MODERN COOKERY.
[chap, xxyi.
Jordan almonds, ^ lb.; bitter almonds, 1 oz. ; eggs, 12 ; sugar, 1
lb. ; flour, § lb. ; butter, 1 lb. ; rinds lemons, 2 : 1^ to 2 hours.
Obs. — Three-quarters of a pound of almonds may be mixed with
this cake when so large a portion of them is liked, but an additional
ounce or two of sugar, and one egg or more, will then be required.
PLAIN POUND OR CURRANT CAKE.
(Or rich Brawn Brack , or Borrow Brack.')
Mix, as directed in the foregoing receipt, ten eggs (some cooks
take a pound in weight of these), one pound of sugar, one of flour,
and as much of butter. For a plum-cake, let the butter be worked
to a cream ; add the sugar to it first, then the yolks of the eggs,
next stir lightly in the whites, after which, add one pound of cur-
rants and the candied peel, and, last of all, the flour by degrees, and
a glass of brandy when it is liked. Nearly or quite two hours’
Daking will be required for this, and one hour for half the quantity.
To convert the above into the popular Irish “ speckled bread,” or
Brawn Brack of the richer kind, add to it three ounces of carraway-
seeds : these are sometimes used in combination writh the currants,
but more commonly without. To ice a cake see the receipt for
Sugar Glazings at the commencement of this Chapter, page 543. A
rose- tint may be given to the icing with a little prepared cochineal,
as we have said there.
RICE CAKE.