together. Cut up the peel, stir to the flour. Beat up the egg
Mix this with the cooled mixture of fat, etc. Pour the wet
ingredients to the dry and beat well. Mix the soda with a little
of the milk and stir to the other ingredients. Pour the mixture
into the greased tin. Bake in a moderate oven for three-quarters
to one hour. When done, cool on a sieve.
Hock Cakes.
Ingredients.
Half pound of Flour.
Pinch of Salt.
Two ounces of Fat.
Two ounces of Sugar.
One Egg.
Two teaspoonsful of Carraway Seeds.
(Two ounces of Currants.
Half ounce of Peel.
Half teaspoonful of Spice.
One teaspoonful of Baking Powder.
Two tablespoonsful of Milk✪ Hock Cakes.
Mode of Work. — Grease a baking sheet. Sift salt, flour and
baking powder together. Rub in fat. Add seeds and sugar (or
sugar and spice, prepared currants and peel). Beat egg with milk
and add. Take two forks and drop mixture in rough heaps on to
tin. Bake in quick oven for twenty minutes. This mixture
makes ten or twelve cakes.
Cornflour Cakes.
Ingredients.
Two ounces of Flour.
Two ounces of Cornflour.
Ounce and a half of Fat, or
Two ounces of Butter.
Three ounces of Castor Sugar.
Half teaspoonful of Baking Powder.
One Egg.
Two tablespoonsful of Milk✪ Cornflour Cakes.
Mode of Work. — Cream fat and sugar. Beat well. Beat
egg with the milk. Add half this to the fat and sugar, then half
38
the flour and cornflour sifted together, then rest of egg and
remainder of flour with the baking powder. Put into greased
patty pans and bake in a moderate oven about fifteen minutes.
N.B. — The same method may be followed in making rice buns,
substituting two ounces of ground rice for the cornflour.
Potato Teacakes.
Ingredients.
Quarter pound of Flour.
Quarter pound of cold Potatoes.
Half teaspoonful of Baking Powder.
One ounce of Fat or Butter.
Sufficient Milk to bind.
Pinch of Salt✪ Potato Teacakes.
Mode of Work. — Rub the potatoes through a sieve. Mix
with the flour and baking powder. Melt the fat and stir it to the
other ingredients. Add sufficient milk to make to a stiff paste.
Roll out half inch thick and cut into rounds. Put on greased tin
or girdle, and bake for fifteen minutes.
N.B. — When baked on girdle the cakes will require turning.
Cocoanut Buns.
Ingredients.
Three-quarters of a pound of Flour.
Quarter pound of Castor Sugar.
Quarter pound of Cocoanut (grated).
Half teaspoonful of Baking Powder.
Three ounces of Fat.
One Egg.
Quarter pint of Milk.
Pinch of Salt✪ Cocoanut Buns.
Mode of Work. — Cream the fat and sugar. Add egg, milk
and flour alternately. When well mixed, add the cocoanut, and
lastly, baking powder and salt. Put on the greased tin in rocky
pieces with two forks. Bake for ten or fifteen minutes. This
quantity makes twenty cakes.
39
Sponge Cakes.
Ingredients.
Two Eggs.
Their weight in Flour and Sugar.
Grated rind of half a Lemon.
Half teaspoonful of Baking Powder.
Pinch of Salt✪ Sponge Cakes.
Mode of Work. — Grease tins if small ones. If preferred in
one cake, grease one larger tin and line with greased paper.
Beat eggs, add sugar, beat till quite light and frothy. Sift flour
and salt together. Mix one tablespoonful of flour with the baking
powder, which must be sprinkled in last of all. Add remainder
of flour and lemon rind to tbe beaten sugar and eggs. Half fill
tins. Bake in moderate oven for fifteen minutes. When done
remove from tins and cool on sieve.
Artizan recipes
1896Page 13 · 6 recipe records on this page
Presented as published in 1896. 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
together. Cut up the peel, stir to the flour. Beat up the egg Mix this with the cooled mixture of fat, etc. Pour the wet ingredients to the dry and beat well. Mix the soda with a little of the milk and stir to the other ingredients. Pour the mixture into the greased tin. Bake in a moderate oven for three-quarters to one hour. When done, cool on a sieve.
Rock Cakes.
Ingredients.
Half pound of Flour.
Pinch of Salt.
Two ounces of Fat.
Two ounces of Sugar.
One Egg.
Two teaspoonsful of Carraway Seeds.
(Two ounces of Currants.
Half ounce of Peel.
Half teaspoonful of Spice.
One teaspoonful of Baking Powder.
Two tablespoonsful of Milk.
Mode of Work. — Grease a baking sheet. Sift salt, flour and baking powder together. Rub in fat. Add seeds and sugar (or sugar and spice, prepared currants and peel). Beat egg with milk and add. Take two forks and drop mixture in rough heaps on to tin. Bake in quick oven for twenty minutes. This mixture makes ten or twelve cakes.
Cornflour Cakes.
Ingredients.
Two ounces of Flour.
Two ounces of Cornflour.
Ounce and a half of Fat, or Two ounces of Butter.
Three ounces of Castor Sugar.
Half teaspoonful of Baking Powder.
One Egg.
Two tablespoonsful of Milk.
Mode of Work. — Cream fat and sugar. Beat well. Beat egg with the milk. Add half this to the fat and sugar, then half
the flour and cornflour sifted together, then rest of egg and remainder of flour with the baking powder. Put into greased patty pans and bake in a moderate oven about fifteen minutes.
N.B. — The same method may be followed in making rice buns, substituting two ounces of ground rice for the cornflour.
Potato Teacakes.
Ingredients.
Quarter pound of Flour.
Quarter pound of cold Potatoes.
Half teaspoonful of Baking Powder.
One ounce of Fat or Butter.
Sufficient Milk to bind.
Pinch of Salt.
Mode of Work. — Rub the potatoes through a sieve. Mix with the flour and baking powder. Melt the fat and stir it to the other ingredients. Add sufficient milk to make to a stiff paste. Roll out half inch thick and cut into rounds. Put on greased tin or girdle, and bake for fifteen minutes.
N.B. — When baked on girdle the cakes will require turning.
Cocoanut Buns.
Ingredients.
Three-quarters of a pound of Flour.
Quarter pound of Castor Sugar.
Quarter pound of Cocoanut (grated).
Half teaspoonful of Baking Powder.
Three ounces of Fat.
One Egg.
Quarter pint of Milk.
Pinch of Salt.
Mode of Work. — Cream the fat and sugar. Add egg, milk and flour alternately. When well mixed, add the cocoanut, and lastly, baking powder and salt. Put on the greased tin in rocky pieces with two forks. Bake for ten or fifteen minutes. This quantity makes twenty cakes.
Sponge Cakes.
Ingredients.
Two Eggs.
Their weight in Flour and Sugar.
Grated rind of half a Lemon.
Half teaspoonful of Baking Powder.
Pinch of Salt.
Mode of Work. — Grease tins if small ones. If preferred in one cake, grease one larger tin and line with greased paper. Beat eggs, add sugar, beat till quite light and frothy. Sift flour and salt together. Mix one tablespoonful of flour with the baking powder, which must be sprinkled in last of all. Add remainder of flour and lemon rind to tbe beaten sugar and eggs. Half fill tins. Bake in moderate oven for fifteen minutes. When done remove from tins and cool on sieve.
Records on this page
Hock CakesHock CakesCornflour CakesPotato TeacakesCocoanut BunsSponge Cakes