Break five eggs into a pan, and put with them ten
ounces of powdered loaf sugar, and whisk all together
over a slow fire, until it is rather more than milk warm,
then remove it from the fire, but continue whisking till
cold, when it should become thick. Mix in by degrees
eight ounces of dne dry cold dour, and the peel of one
middling-sized lemon✪ Savoy Cakes, rubbed on sugar, or a few drops
of the essence of lemon. When well mixed, dll two
MADE EASY.
41
pints or one quart mould, and bake it in a warm oven;
when done, it will be firm and dry on the top. Before
vou till the moulds, you must warm a little butter and
butter your moulds, then sift as much loaf sugar into
them as will stick to the butter; give the mould a
knock, so as to take off all that does not stick; dust m
a little flour, and serve in the same manner, tie a strip
of paper round the top of the mould, so as to be an
inch higher than the edge, for they are apt to run over
when the cake rises.
SPONGE BISCUITS
Are made the same as Savoy cakes; only make them
in small tins, and bake them in a hot oven.
SAVOY BISCUITS,
Are made in exactly the same manner as described
for Savoy cakes, using equal quantities of egg, sugai,
and flour. When thoroughly mixed, shape it into nar-
row biscuits, from three to four inches long, with a bag
and funnel, on a clean sheet of paper; then turn them
upon another sheet of paper, upon which you have
spread sifted loaf sugar, so as to sugar the tops; turn
them back again on iron plates, and bake them in a hot
oven. When done, wet the paper, take them off: and
put two together.
SAVOY DROPS.
Savoy Drops are made the same as Savoy Cakes;
only drop them in small round or oval drops; sugar the
tops, and bake as directed for Savoy biscuits.
nelson’s balls, or cup cakes.
Butter some common tea-cups, and sift some loaf
sugar into them upon the butter, then put a few nicely
washed currants at the bottom of each cup; half fill
them with a batter made as directed for Savoy Cake✪ Nelson's Balls, or Cup Cakes.
Bake them in a brisk oven; when done, take them out
of the cups, and place them with the currants upwards.
42
CONNECTION ARY
LORD MAYORS CAKES.
Break four eggs into a pan, and add eight ounces of
powdered sugar to them, whisk them together well, as
for Savoy Cakes, then mix in lightly half a pound of
the best Hour, and a few carraway seeds✪ Lord Mayor's Cakes; this is best
done with a spoon. Make it into round drop cakes
about two inches across, upon sheets of paper, on your
iron plate, sift sugar over the tops, and bake them in a
brisk oven. When done, cut them off the paper; and
put two together with their tops outwards. Some peo-
ple sprinkle carraway seeds on them, instead of sugar,
before baking.
DIET BREAD CAKE. ✪ Diet Bread Cake
Page 20 · 4 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
Break five eggs into a pan, and put with them ten ounces of powdered loaf sugar, and whisk all together over a slow fire, until it is rather more than milk warm, then remove it from the fire, but continue whisking till cold, when it should become thick. Mix in by degrees eight ounces of fine dry cold flour, and the peel of one middling-sized lemon, rubbed on sugar, or a few drops of the essence of lemon. When well mixed, fill two
pints or one quart mould, and bake it in a warm oven; when done, it will be firm and dry on the top. Before you fill the moulds, you must warm a little butter and butter your moulds, then sift as much loaf sugar into them as will stick to the butter; give the mould a knock, so as to take off all that does not stick; dust in a little flour, and serve in the same manner, tie a strip of paper round the top of the mould, so as to be an inch higher than the edge, for they are apt to run over when the cake rises.
SPONGE BISCUITS
Are made the same as Savoy cakes; only make them in small tins, and bake them in a hot oven.
SAVOY BISCUITS,
Are made in exactly the same manner as described for Savoy cakes, using equal quantities of egg, sugai, and flour. When thoroughly mixed, shape it into narrow biscuits, from three to four inches long, with a bag and funnel, on a clean sheet of paper; then turn them upon another sheet of paper, upon which you have spread sifted loaf sugar, so as to sugar the tops; turn them back again on iron plates, and bake them in a hot oven. When done, wet the paper, take them off: and put two together.
SAVOY DROPS.
Savoy Drops are made the same as Savoy Cakes; only drop them in small round or oval drops; sugar the tops, and bake as directed for Savoy biscuits.
nelson’s balls, or cup cakes.
Butter some common tea-cups, and sift some loaf sugar into them upon the butter, then put a few nicely washed currants at the bottom of each cup; half fill them with a batter made as directed for Savoy Cake. Bake them in a brisk oven; when done, take them out of the cups, and place them with the currants upwards.
LORD MAYORS CAKES.
Break four eggs into a pan, and add eight ounces of powdered sugar to them, whisk them together well, as for Savoy Cakes, then mix in lightly half a pound of the best Hour, and a few carraway seeds; this is best done with a spoon. Make it into round drop cakes about two inches across, upon sheets of paper, on your iron plate, sift sugar over the tops, and bake them in a brisk oven. When done, cut them off the paper; and put two together with their tops outwards. Some people sprinkle carraway seeds on them, instead of sugar, before baking.
DIET BREAD CAKE.
Records on this page
Savoy CakesNelson's Balls, or Cup CakesLord Mayor's CakesDiet Bread Cake