Cake, Venetian. — Beat together the yolks of six eggs and
^lb. of sugar for twenty minutes. Beat the whites of the
eggs to a very stiff froth, then mix them lightly with the
yolks and sugar, and rather more than 2oz. of fine sifted
flour ; pour this mixture into a buttered mould dusted with
equal parts of flour and sugar, and bake. Turn it out on
to a sieve or a pastry rack and leave it till perfectly cold,
when it is iced with vanilla chocolate icing.
Victoria. — Beat loz. of butter to a cream, then
add to it three eggs, together with a teaspoonful of powdered
cinnamon, 3oz. caster sugar, 3oz. ground almonds, 4oz. dried
cherries, 2oz. finely shred candied peel, half a gill of brandy,
and 4oz. of flour. Work this all well together for a few
minutes, then add gradually three more eggs and 12oz.
more flour. When this is all well mixed in, spread the
paste out in the pan and add to it ^oz. German yeast, a
teaspoonful of salt dissolved in a little tepid water, and a
gill of stiffly-whipped cream✪ Victoria Cake. When this is all mixed,
paper a 6-inch hoop with buttered white paper, lay a sheet
of buttered paper on the baking sheet, set the papered hoop
on this, pour in the mixture, and set it in a moderately
warm place till it has risen to twice its first size ; then
bake in a moderate oven till of a light brown colour. It is
impossible to give the time this cake will take to bake, so
the best way is to test it with the wooden skewer driven to
the centre of the cake. Directly it is turned out of the
hoop, return it to the oven for a minute or two, as this
prevents its shrinking and falling as it would do if turned
out of the hoop in a cooler atmosphere. A variety of this
cake may be made by omitting the cherries, spice, and peel.
CAKES.
115
and using instead 4oz. sweet and loz. bitter almonds and
half a pint of cream.
Cake, Vinegar. — Rub 2oz. of butter or clarified dripping
into ilb. of flour till it is all in crumbs, then mix to it 4oz.
brown sugar, 4oz. well-washed and dried currants, half a
te ispoont'ul of baking powder, and the same of powdered
cinnamon. Then mix together in another basin half a
1 easpoonful of carbonate of soda and a gill of milk ; when
smooth, pour into this a tablespoonfnl of vinegar, and,
while it is in full effervescence, stir into it the dry ingre-
dients, then put the mixture quickly into a ready-buttered
tin, and bake at once in a moderate oven from one and a
half to two hours.
Walnut. — Mix carefully six tablespoonfuls of
sifted flour, ooz. butter creamed with a good tablespoonful of
caster sugar, one tablespoonful of blanched and powdered
almonds, two tablespoonfuls of blanched and powdered wal-
nuts, the yolks of two eggs, and a very little water✪ Walnut Cake. Bake in a
flat, round, or oblong cake tin in a moderate oven till of a light
golden-brown colour. Meanwhile heat together ( without
letting it boil !) half a gill each of cream and milk, the well-
beaten yolks of three eggs, and three tablespoonfuls of caster
sugar. When this is quite hot (but not boiling), lift off the
pan and stir in the whisked whites of the eggs and four table-
spoonfuls of blanched and chopped, or powdered walnuts.
Cover the cake evenly with this mixture, then put it in the
oven till set. Serve dusted with sugar and chopped pistachios.
— Beat half a cupful of butter to a cream, then
Page 73 · 4 recipe records on this page
Presented as published in 1902. 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
Cake, Venetian. — Beat together the yolks of six eggs and ^lb. of sugar for twenty minutes. Beat the whites of the eggs to a very stiff froth, then mix them lightly with the yolks and sugar, and rather more than 2oz. of fine sifted flour ; pour this mixture into a buttered mould dusted with equal parts of flour and sugar, and bake. Turn it out on to a sieve or a pastry rack and leave it till perfectly cold, when it is iced with vanilla chocolate icing.
Victoria. — Beat loz. of butter to a cream, then
add to it three eggs, together with a teaspoonful of powdered cinnamon, 3oz. caster sugar, 3oz. ground almonds, 4oz. dried cherries, 2oz. finely shred candied peel, half a gill of brandy, and 4oz. of flour. Work this all well together for a few minutes, then add gradually three more eggs and 12oz. more flour. When this is all well mixed in, spread the paste out in the pan and add to it ^oz. German yeast, a teaspoonful of salt dissolved in a little tepid water, and a gill of stiffly-whipped cream. When this is all mixed, paper a 6-inch hoop with buttered white paper, lay a sheet of buttered paper on the baking sheet, set the papered hoop on this, pour in the mixture, and set it in a moderately warm place till it has risen to twice its first size ; then bake in a moderate oven till of a light brown colour. It is impossible to give the time this cake will take to bake, so the best way is to test it with the wooden skewer driven to the centre of the cake. Directly it is turned out of the hoop, return it to the oven for a minute or two, as this prevents its shrinking and falling as it would do if turned out of the hoop in a cooler atmosphere. A variety of this cake may be made by omitting the cherries, spice, and peel.
and using instead 4oz. sweet and loz. bitter almonds and half a pint of cream.
Cake, Vinegar. — Rub 2oz. of butter or clarified dripping into ilb. of flour till it is all in crumbs, then mix to it 4oz. brown sugar, 4oz. well-washed and dried currants, half a teaspoonful of baking powder, and the same of powdered cinnamon. Then mix together in another basin half a half a teaspoonful of carbonate of soda and a gill of milk ; when smooth, pour into this a tablespoonfnl of vinegar, and, while it is in full effervescence, stir into it the dry ingredients, then put the mixture quickly into a ready-buttered tin, and bake at once in a moderate oven from one and a half to two hours.
Walnut. — Mix carefully six tablespoonfuls of
sifted flour, ooz. butter creamed with a good tablespoonful of caster sugar, one tablespoonful of blanched and powdered almonds, two tablespoonfuls of blanched and powdered walnuts, the yolks of two eggs, and a very little water. Bake in a flat, round, or oblong cake tin in a moderate oven till of a light golden-brown colour. Meanwhile heat together ( without letting it boil !) half a gill each of cream and milk, the wellbeaten yolks of three eggs, and three tablespoonfuls of caster sugar. When this is quite hot (but not boiling), lift off the pan and stir in the whisked whites of the eggs and four tablespoonfuls of blanched and chopped, or powdered walnuts. Cover the cake evenly with this mixture, then put it in the oven till set. Serve dusted with sugar and chopped pistachios.
— Beat half a cupful of butter to a cream, then
Records on this page
Victoria CakeVinegar CakeVenetian CakeWalnut Cake