peel and almonds, also the sugar. Then melt the butter
and treacle in a stewpan, remove from the fire and
add the rum. Pour this into the basin, and well mix.
Lastly, beat in the eggs one at a time. Bake in a
moderate oven for 2 hours. The gas must be nearly
out after the first ten minutes, and turned quite out
for the last half hour.
Cbern? Cafee.
Ingredients. — i oz. Paisley Flour, 5 ozs. Vienna Flour,
X lb. of Castor Sugar, 3 ozs. Butter, 2 ozs. preserved Cherries,
2 Eggs, 1 tablespoonful of Milk.
Method. — Cream the butter and sugar, then beat
in the eggs one at a time. Pass the Paisley and
Vienna flour through a sieve, and add lightly to the
mixture. Stir in the milk, and lastly the cherries, and
pour into a buttered cake tin.
Christmas Cafce.
Ingredients — X lb. Butter, 'A lb. Castor Sugar, 5 Eggs,
10 ozs. Flour, 6 ozs. Sultanas, 6 ozs. Currants, 3 ozs. mixed
Peel, grated Lemon or Nutmeg, 1 teaspoonful Baking Powder.
Cream the butter and sugar together, then beat in
the eggs one at a time, clean the fruit and shred the
peel, mix the flour and baking powder together, pass
BREAD AND CAKES.
127
through a sieve, then gradually add all these in-
gredients together, and mix thoroughly. Bake for
one hour in a moderate oven, turn out the gas and let
it remain another half hour to soak.
Cornflour Cafee.
Ingredients. — y2 lb. Corn Flour, 6 ozs. Butter, 6 ozs. Castor
Sugar, 3 Eggs, a few drops of Essence of Lemon or the zest of
1 Lemon, 1 teaspoonful of Baking Powder.
Method. — Beat the eggs and sugar well, then add
the corn flour and baking powder, and just melt the
butter and stir in quickly. Line a cake tin with
buttered paper, and bake one hour.
NOTE. — The oven should be hot when the cake goes
in ; after ten minutes or so gradually decrease the
heat, and turn the gas entirely out for the last
quarter of an hour.
Bougb Cafee.
Ingredients. — % quartern of Dough, X lb. Butter or Drip-
ping (melted), % lb. moist Sugar, X lb. Currants.
Method. — Beat the butter or dripping into the
dough, then add the sugar and currants, mixing well
with the hand. Put it in a cake or bread tin, greased
and floured, set it in a warm place to prove, and then
bake for half an hour, gradually decreasing the heat.
128
BREAD AND CAKES.
Genoa Cake.
Ingredients. — X lb. Butter, X lb. Sugar, io ozs. Flour,
X lb. Sultanas, 2 ozs. Candied Peel, 3 yolks of Eggs, 2 whites
whipped stiffly.
Method. — Cream the butter and sugar, add the
yolks of eggs one at a time, and beat well in. Then
stir in flour, sultanas and candied peel, and lastly the
whites of eggs. Line the cake tin with buttered paper,
pour the mixture in, and bake one hour, decreasing
the heat every quarter of an hour.
Genoese Cake.
X lb. Butter, X lb. Flour (Vienna), 6 ozs. Castor Sugar, 5
Eggs.
Method. — Whisk the eggs and sugar in a basin for
a quarter of an hour, over boiling water, then remove
and whisk for 15 minutes longer. Very gently sift in
the flour, and lastly add the butter just melted. Mix
thoroughly with a spoon or whisk, but do not whip it
after the flour is added. This is used for jam roll and
a variety of gateaux and fancy sweets.
GtncjerbreaO Cake.
Ingredients. — X IS. Flour, X lb- Treacle, X lb- Butter,
2 ozs. Candied Peel, X lb. moist Sugar, 2 Eggs, X gill of Milk,
X oz. ground Ginger, X teaspoonful of Carbonate of Soda✪ Gingerbread Cake.
BREAD AND CAKES.
129
Gas cookery
1885Page 44 · 12 recipe records on this page
Presented as published in 1885. 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
peel and almonds, also the sugar. Then melt the butter and treacle in a stewpan, remove from the fire and add the rum. Pour this into the basin, and well mix. Lastly, beat in the eggs one at a time. Bake in a moderate oven for 2 hours. The gas must be nearly out after the first ten minutes, and turned quite out for the last half hour.
Cherry Cake.
Ingredients. — i oz. Paisley Flour, 5 ozs. Vienna Flour, X lb. of Castor Sugar, 3 ozs. Butter, 2 ozs. preserved Cherries, 2 Eggs, 1 tablespoonful of Milk.
Method. — Cream the butter and sugar, then beat in the eggs one at a time. Pass the Paisley and Vienna flour through a sieve, and add lightly to the mixture. Stir in the milk, and lastly the cherries, and pour into a buttered cake tin.
Christmas Cake.
Ingredients — X lb. Butter, 'A lb. Castor Sugar, 5 Eggs, 10 ozs. Flour, 6 ozs. Sultanas, 6 ozs. Currants, 3 ozs. mixed Peel, grated Lemon or Nutmeg, 1 teaspoonful Baking Powder.
Cream the butter and sugar together, then beat in the eggs one at a time, clean the fruit and shred the peel, mix the flour and baking powder together, pass
through a sieve, then gradually add all these ingredients together, and mix thoroughly. Bake for one hour in a moderate oven, turn out the gas and let it remain another half hour to soak.
Cornflour Cake.
Ingredients. — y2 lb. Corn Flour, 6 ozs. Butter, 6 ozs. Castor Sugar, 3 Eggs, a few drops of Essence of Lemon or the zest of 1 Lemon, 1 teaspoonful of Baking Powder.
Method. — Beat the eggs and sugar well, then add the corn flour and baking powder, and just melt the butter and stir in quickly. Line a cake tin with buttered paper, and bake one hour.
NOTE. — The oven should be hot when the cake goes in ; after ten minutes or so gradually decrease the heat, and turn the gas entirely out for the last quarter of an hour.
Rough Cake.
Ingredients. — % quartern of Dough, X lb. Butter or Dripping (melted), % lb. moist Sugar, X lb. Currants.
Method. — Beat the butter or dripping into the dough, then add the sugar and currants, mixing well with the hand. Put it in a cake or bread tin, greased and floured, set it in a warm place to prove, and then bake for half an hour, gradually decreasing the heat.
Genoa Cake.
Ingredients. — X lb. Butter, X lb. Sugar, io ozs. Flour, X lb. Sultanas, 2 ozs. Candied Peel, 3 yolks of Eggs, 2 whites whipped stiffly.
Method. — Cream the butter and sugar, add the yolks of eggs one at a time, and beat well in. Then stir in flour, sultanas and candied peel, and lastly the whites of eggs. Line the cake tin with buttered paper, pour the mixture in, and bake one hour, decreasing the heat every quarter of an hour.
Genoese Cake.
X lb. Butter, X lb. Flour (Vienna), 6 ozs. Castor Sugar, 5 Eggs.
Method. — Whisk the eggs and sugar in a basin for a quarter of an hour, over boiling water, then remove and whisk for 15 minutes longer. Very gently sift in the flour, and lastly add the butter just melted. Mix thoroughly with a spoon or whisk, but do not whip it after the flour is added. This is used for jam roll and a variety of gateaux and fancy sweets.
Gingerbread Cake.
Ingredients. — X IS. Flour, X lb- Treacle, X lb- Butter, 2 ozs. Candied Peel, X lb. moist Sugar, 2 Eggs, X gill of Milk, X oz. ground Ginger, X teaspoonful of Carbonate of Soda.
Records on this page
Afternoon CafeGingerbread CakePlum CakePound CakesGluceit CakesChern? CafeLunch CakeChristmas CakeCornflour CafeBougb CafeGenoa CakeGenoese Cake