Little Cakes.— 3 eggs, 6 oz. flour, I teacup sugar, oz.
butter, 1 teacup milk, 1 teaspoon baking powder, 1 teacup currants,
candied peel✪ Little Cakes. Beat the butter and sugar to a cream, add the yolks
of the eggs, then the milk. Mix the baking powder with the flour
and add ; beat the whites of egg to a stiff froth, stir in lightly, and
bake the cakes in small buttered patty-pans.
Liverpool Cake. — This is a very delicious currant or seed
cake. 1 lb. flour, 1 lb. butter, { lb. pounded or castor sugar, 9 eggs
(leaving out the whites of two), 2 or 3 oz. of currants, or 1 oz.
carraway seeds✪ Liverpool Cake. Beat the butter to a cream, add the sugar and
the eggs (well beaten) by degrees. Beat all together fifteen or
twenty minutes, then stir the flour gently in and the fruit or
carraway seeds. Bake in a hot oven for two hours.
Milk Bread. — I lb. flour, I small teaspoon salt, 1 large tea-
spoon baking powder. Mix it with | pint of cold milk✪ Milk Bread, make
into a loaf, and bake at once in a quick oven.
Milk Roll. — Rub a piece of butter the size of an egg into 1
lb. of flour, add salt and one heaped teaspoon of baking powder,
then add enough milk to make into a nice dough✪ Milk Roll, handle lightly,
make into rolls, and bake at once.
Macaroons. — lb. sweet almonds, ^ lb. sifted sugar, the
132
CAKES.
whites of 3 eggs, wafer-paper. Blanch, skin, and dry the
almonds, pound them well with a little orange-flower water or
plain water✪ Macaroons; then add to them the sifted sugar and the whites
of the eggs, which should be beaten to a stiff froth, and mix
all the ingredients together. AVhen the paste looks soft drop
it from a spoon on to sheets of wafer-paper on a baking tin,
put a strip of almond on the top of each, strew some sugar
over, and bake in a very slow oven for about fifteen minutes.
Madeira Cake (i). — 6 eggs, 9 oz. sugar, 9 oz. flour, 6 oz.
butter, 1^ oz. candied peel, the grated rind of l a lemon, 1 teaspoon
of baking powder. Break the eggs in a basin and whisk them for
ten minutes, then stir in the sugar, flour, and the butter just
warmed enough to whisk lightly ; add the peel and lemon rind,
and when ready to place in the tin stir in the baking powder.
Bake in a moderate oven.
Madeira Cake (2). — £ lb. butter, £ lb. castor sugar, 1-3 lbs.
flour, 6 eggs, 2 oz. candied peel, the grated rind of 1 lemon✪ Madeira Cake (1). Beat
the butter to a cream and dredge in the flour, then the sugar and
grated lemon peel, lastly the eggs well whisked. Beat all together
lightly but thoroughly. Line a cake tin with buttered paper and
pour in the mixture. Ornament the top of the cake with strips of
candied peel. Bake in a hot oven for one and a half or two hours.
Mafeking Cake. — 3 eggs, i lb. flour, 4 oz. castor sugar, i lb.
ground rice, 6 oz. butter, £ lb. currants, 1 oz. candied peel✪ Mafeking Cake.
Whisk the eggs, stir in the sugar, and beat well together. Beat
the butter to a cream, stir into the butter the ground rice, currants,
and lemon peel, then add the beaten eggs and sugar, mix in the
flour very lightly. Line a tin with buttered paper and bake in a
brisk oven.
A Nursery Cake. — -3- lb. good beef dripping (clarified),
1% lbs. flour, ^ lb. sugar, } lb. raisins (stoned), 1 pint of milk, i oz.
baking powder✪ A Nursery Cake. Mix the baking powder with the flour, rub in the
dripping, add the other ingredients,- and mix with the milk. Bake
at once for one and a half hours.
CAKES.
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Page 88 · 9 recipe records on this page
Presented as published in 1901. 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
Little Cakes.— 3 eggs, 6 oz. flour, I teacup sugar, oz. butter, 1 teacup milk, 1 teaspoon baking powder, 1 teacup currants, candied peel. Beat the butter and sugar to a cream, add the yolks of the eggs, then the milk. Mix the baking powder with the flour and add ; beat the whites of egg to a stiff froth, stir in lightly, and bake the cakes in small buttered patty-pans.
Liverpool Cake. — This is a very delicious currant or seed cake. 1 lb. flour, 1 lb. butter, { lb. pounded or castor sugar, 9 eggs (leaving out the whites of two), 2 or 3 oz. of currants, or 1 oz. carraway seeds. Beat the butter to a cream, add the sugar and
the eggs (well beaten) by degrees. Beat all together fifteen or
twenty minutes, then stir the flour gently in and the fruit or
carraway seeds. Bake in a hot oven for two hours.
Milk Bread. — I lb. flour, I small teaspoon salt, 1 large teaspoon baking powder. Mix it with | pint of cold milk, make into a loaf, and bake at once in a quick oven.
Milk Roll. — Rub a piece of butter the size of an egg into 1 lb. of flour, add salt and one heaped teaspoon of baking powder, then add enough milk to make into a nice dough, handle lightly, make into rolls, and bake at once.
Macaroons. — ½ lb. sweet almonds, ½ lb. sifted sugar, the whites of 3 eggs, wafer-paper. Blanch, skin, and dry the almonds, pound them well with a little orange-flower water or plain water; then add to them the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients together. When the paste looks soft drop it from a spoon on to sheets of wafer-paper on a baking tin, put a strip of almond on the top of each, strew some sugar over, and bake in a very slow oven for about fifteen minutes.
Madeira Cake (i). — 6 eggs, 9 oz. sugar, 9 oz. flour, 6 oz. butter, 1^ oz. candied peel, the grated rind of l a lemon, 1 teaspoon of baking powder. Break the eggs in a basin and whisk them for ten minutes, then stir in the sugar, flour, and the butter just warmed enough to whisk lightly ; add the peel and lemon rind, and when ready to place in the tin stir in the baking powder. Bake in a moderate oven.
Madeira Cake (2). — £ lb. butter, £ lb. castor sugar, 1-3 lbs. flour, 6 eggs, 2 oz. candied peel, the grated rind of 1 lemon. Beat the butter to a cream and dredge in the flour, then the sugar and grated lemon peel, lastly the eggs well whisked. Beat all together lightly but thoroughly. Line a cake tin with buttered paper and pour in the mixture. Ornament the top of the cake with strips of candied peel. Bake in a hot oven for one and a half or two hours.
Mafeking Cake. — 3 eggs, i lb. flour, 4 oz. castor sugar, i lb. ground rice, 6 oz. butter, £ lb. currants, 1 oz. candied peel. Whisk the eggs, stir in the sugar, and beat well together. Beat the butter to a cream, stir into the butter the ground rice, currants, and lemon peel, then add the beaten eggs and sugar, mix in the flour very lightly. Line a tin with buttered paper and bake in a brisk oven.
A Nursery Cake. — -3- lb. good beef dripping (clarified), 1% lbs. flour, ^ lb. sugar, } lb. raisins (stoned), 1 pint of milk, i oz. baking powder. Mix the baking powder with the flour, rub in the dripping, add the other ingredients,- and mix with the milk. Bake at once for one and a half hours.
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Records on this page
Little CakesLiverpool CakeMilk BreadMilk RollMacaroonsMadeira Cake (1)Madeira Cake (2)Mafeking CakeA Nursery Cake