Plum Cake.— Ingredients : \ lb. of flour, \ lb. of
sultanas, 2 oz. of candied peel, 2 eggs, 3 oz. of butter
or dripping, J lb. of sugar, 1 gill of milk, J teaspoon¬
ful of baking powder. Rub the butter in the flour;
add the sultanas and peel ; mix the baking powder
thoroughly with the castor sugar and add next. Beat
the yolks of the eggs with the milk and mix with the
ingredients. Lastly, whip up the whites of the eggs
to a stiff froth and add very lightly to the mixture.
Pour into a cake tin lined with buttered paper and
bake an hour.
Pound Cakes.— Ingredients : J lb. of flour, J lb.
of currants, J- lb. of sugar, 4 eggs, J lb. of butter✪ Madeira Cake,
J lb. of sultanas, 2 oz. of peel. Whip the sugar and
GAS COOKERY BOOK.
199
eggs for a \ hour, then add the flour and a little baking
powder and the currants; melt the butter and pour in
last. Bake in little tins for 20 minutes, or the whole
cake ij hours.
Queen Cakes— Ingredients : £ lb. of sugar, \ lb.
of butter, 2 eggs, 5 oz. of flour, J oz. of currants, a
little nutmeg or lemon peel (grated). Cream the
sugar and butter, and beat in the eggs one at a time;
add the flour lightly, lastly the currants and flavour¬
ing. Bake in patty pans ten minutes in a hot oven.
Rock Cakes.— Ingredients : £ lb. of flour, £ lb. of
dripping, \ lb. of currants, £ lb. of castor sugar, 2
eggs, 1 oz. of candied lemon peel, 1 teaspoonful of
baking powder. Sieve the flour, then rub in the
butter with the tips of the fingers till it is as fine as
bread crumbs, then add all the dry ingredients; beat
up the eggs with a fork, and mix all together well.
Have ready a baking sheet greased and floured, take
two forks and arrange the mixture in little rocky
heaps. Bake about ten minutes in a quick oven. A
fierce heat for two or three minutes; gas nearly out at
finish.
Sponge Cake —Ingredients : 3 eggs, their weight
in castor sugar and 4 ozs. flour, 1 teaspoonful baking
powder, 1 teaspoonful essence of vanilla✪ Sponge Cake.
Line a cake tin with some buttered paper. Whisk
the yolk of eggs and sugar for 15 minutes over a
saucepan of hot water, then stir in the flour, baking
powder, and essence of vanilla. Whip the whites
stiffly arid add lightly to the mixture, pour into the
cake" tin, and bake in a hot oven about half an hour,
gradually turning down the gas until the cake is
cooked. Oven temperature for sponge cakes 360
degrees.
Small Sponge Cakes.— Ingredients : J lb. eggs,
£ lb. castor sugar, 6 ozs. flour, 1 teaspoonful of cream
of tartar, J teaspoonful of carbonate of soda✪ Small Sponge Cakes.
200
THE HOUSEHOLD
Butter and flour the little moulds, and dust them
over last of all with castor sugar. Beat the eggs and
sugar for twenty minutes over a basin of hot water.
Pass the flour, cream of tartar, and carbonate of soda
through a sieve together, and stir lightly into the
beaten eggs and sugar. Fill the moulds and dredge
a little sugar over the top. Bake a quarter of an hour.
Bread Cheesecakes. — Ingredients : i gill of stale
breadcrumbs, J pint of milk, 2 eggs, 2 ozs. butter, 2
ozs. currants, a little grated lemon peel✪ Bread Cheesecakes.
Pour the boiling milk on to the breadcrumbs, stir in
the butter next, then add a little grated lemon peel
and the other ingredients, and beat in the eggs one at
a time. Line some patty pans with pastry, and put a
spoonful of this mixture in the centre. Bake about 15
minutes.
Page 109 · 9 recipe records on this page
Presented as published in 1900. 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
Plum Cake.— Ingredients : ½ lb. of flour, ½ lb. of sultanas, 2 oz. of candied peel, 2 eggs, 3 oz. of butter or dripping, ½ lb. of sugar, 1 gill of milk, ½ teaspoonful of baking powder. Rub the butter in the flour; add the sultanas and peel ; mix the baking powder thoroughly with the castor sugar and add next. Beat the yolks of the eggs with the milk and mix with the ingredients. Lastly, whip up the whites of the eggs to a stiff froth and add very lightly to the mixture. Pour into a cake tin lined with buttered paper and bake an hour.
Pound Cakes.— Ingredients : ½ lb. of flour, ½ lb. of currants, ½ lb. of sugar, 4 eggs, ½ lb. of butter, ½ lb. of sultanas, 2 oz. of peel. Whip the sugar and eggs for a ½ hour, then add the flour and a little baking powder and the currants; melt the butter and pour in last. Bake in little tins for 20 minutes, or the whole cake ij hours.
Queen Cakes— Ingredients : ⅜ lb. of sugar, ½ lb. of butter, 2 eggs, 5 oz. of flour, ½ oz. of currants, a little nutmeg or lemon peel (grated). Cream the sugar and butter, and beat in the eggs one at a time; add the flour lightly, lastly the currants and flavour¬ ing. Bake in patty pans ten minutes in a hot oven.
Rock Cakes.— Ingredients : ⅜ lb. of flour, ⅜ lb. of dripping, ½ lb. of currants, ⅜ lb. of castor sugar, 2 eggs, 1 oz. of candied lemon peel, 1 teaspoonful of baking powder. Sieve the flour, then rub in the butter with the tips of the fingers till it is as fine as bread crumbs, then add all the dry ingredients; beat up the eggs with a fork, and mix all together well. Have ready a baking sheet greased and floured, take two forks and arrange the mixture in little rocky heaps. Bake about ten minutes in a quick oven. A fierce heat for two or three minutes; gas nearly out at finish.
Sponge Cake —Ingredients : 3 eggs, their weight in castor sugar and 4 ozs. flour, 1 teaspoonful baking powder, 1 teaspoonful essence of vanilla.
Line a cake tin with some buttered paper. Whisk the yolk of eggs and sugar for 15 minutes over a saucepan of hot water, then stir in the flour, baking powder, and essence of vanilla. Whip the whites stiffly and add lightly to the mixture, pour into the cake tin, and bake in a hot oven about half an hour, gradually turning down the gas until the cake is cooked. Oven temperature for sponge cakes 360 degrees.
Small Sponge Cakes.— Ingredients : ½ lb. eggs, ⅜ lb. castor sugar, 6 ozs. flour, 1 teaspoonful of cream of tartar, ½ teaspoonful of carbonate of soda.
Butter and flour the little moulds, and dust them over last of all with castor sugar. Beat the eggs and sugar for twenty minutes over a basin of hot water. Pass the flour, cream of tartar, and carbonate of soda through a sieve together, and stir lightly into the beaten eggs and sugar. Fill the moulds and dredge a little sugar over the top. Bake a quarter of an hour.
Bread Cheesecakes. — Ingredients : ½ gill of stale breadcrumbs, ½ pint of milk, 2 eggs, 2 ozs. butter, 2 ozs. currants, a little grated lemon peel.
Pour the boiling milk on to the breadcrumbs, stir in the butter next, then add a little grated lemon peel and the other ingredients, and beat in the eggs one at a time. Line some patty pans with pastry, and put a spoonful of this mixture in the centre. Bake about 15 minutes.
Records on this page
Madeira CakePound CakesPlum CakeRock CakesQueen CakesSponge CakeSmall Sponge CakesBread CheesecakesCheesecakes