Queen Cakes. — Beat half a pound of
butter to a cream. Add gradually half a pound
of loaf sugar, one pound of dried flour, half a
pound of picked currants, and a flavouring
either of grated lemon-rind, grated nutmeg, or
almonds. Beat the j'olk and whites of thi-ee
eggs, first separately, and afterwards together,
ilix with them a tea-spoonful of carbonate of
soda, which has been dissolved in a table-
spoonful of hot milk, and a small tea-spoonful
of thick cream✪ Queen Cakes. Stir this mixtiu'e into the
cake, and beat thoroughly for several minutes.
Butter some small queen-cake tins or patty-
pans, half fill them with the batter, and bake
in a brisk oven for about twenty minutes.
Queen-cake tins are generally made heart-
shaped. Probable cost, 2s. 4d. for this quantity.
Queen Cakes (another way). — Put half a
pound of fine flour into a bowl. Mix with it
a small pinch of salt, half a pound of loaf sugar,
pounded and sifted, six ounces of currants,
picked and dried, and a flavouring of either
powdered cinnamon, grated nutmeg, grated
lemon-rind, or pounded almonds. Mix the
dry ingredients thoroughly. Cut half a pound
of fresh butter into small pieces, beat to a
cream, and add gradually five well-beaten eggs,
two table-spoonfuls of rose-water or brandy,
and the strained juice of a lemon. Stir the
flour, spice, &c., gradually into this mixture,
and beat the batter for several minutes. Butter
some queen-cake tins, half fill them with the
batter, and bake in a brisk oven. "WTien
done enough, turn them out, and place them
upside down to cool. If liked, these cakes may
be coated with icing after they are baked. To
do this put the white of an egg into a bowl, and
nux gTaduaUy with it a quarter of a pound of
finely-sifted loaf sugar, and a dessert-spoonful
of lemon- juice, and work these together with a
spoon until the paste is white, shining, and
thick. Spread a little of this upon the cake,
and put in a cool oven, or in a warm screen, to
dry. Time to bake the cakes, fifteen to twenty
minutes. Probable cost, 2s. 2d.
Queen Cakes (another way). — Wash a
pound of fresh butter in rose-water. Beat it to
a cream, and mix with it first the whites of
QUE
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QUiE
eiglit eggs which have been whisked to ca solid
froth, and afterwtu-ds the beaten yolks of the
eggs. Add gTadually a pound of dried Horn-, a
pound of picked and dried currants, and a pound
of powdered and sifted sugar, and beat the
mixture well between every adtlition. Butter
the queen-cake tins, or, failing these, some
small tartlet tins, half fill them with the batter,
and bake in a brisk oven. Just before the
cakes are put into the oven, sift a little finely-
powdered suga✪ Queen Cakes (another way)r over them. Time to bake,
fifteen to twenty minutes. Probable cost,
3s. 8d.
Queen Cakes (another way).— Take a
pound of powdeied sugar, a pound of well-dried
flour, a pound of butter, eight eggs, and half a
pound of currants, washed and picked ; grate a
nutmeg, and an equal quantity of mace and
cinnamon ; work the butter to a cream, put in
the sugar, beat the whites of the eggs twenty
minutes, and mix them with the butter and
sugar ; then beat the yolks for half an hour,
and put them to the butter. Beat the whole
together, and when it is ready for the oven put
in the flom-, spices, and currants. Sift a little
sugar over the cakes, and bake in tins.
Page 1413 · 2 recipe records on this page
Presented as published in 1892. 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
Queen Cakes. — Beat half a pound of butter to a cream. Add gradually half a pound of loaf sugar, one pound of dried flour, half a pound of picked currants, and a flavouring either of grated lemon-rind, grated nutmeg, or almonds. Beat the yolk and whites of three eggs, first separately, and afterwards together, ilix with them a tea-spoonful of carbonate of soda, which has been dissolved in a tablespoonful of hot milk, and a small tea-spoonful of thick cream. Stir this mixture into the cake, and beat thoroughly for several minutes. Butter some small queen-cake tins or pattypans, half fill them with the batter, and bake in a brisk oven for about twenty minutes. Queen-cake tins are generally made heartshaped. Probable cost, 2s. 4d. for this quantity.
Queen Cakes (another way). — Put half a pound of fine flour into a bowl. Mix with it a small pinch of salt, half a pound of loaf sugar, pounded and sifted, six ounces of currants, picked and dried, and a flavouring of either powdered cinnamon, grated nutmeg, grated lemon-rind, or pounded almonds. Mix the dry ingredients thoroughly. Cut half a pound of fresh butter into small pieces, beat to a cream, and add gradually five well-beaten eggs, two table-spoonfuls of rose-water or brandy, and the strained juice of a lemon. Stir the flour, spice, &c., gradually into this mixture, and beat the batter for several minutes. Butter some queen-cake tins, half fill them with the batter, and bake in a brisk oven. When done enough, turn them out, and place them upside down to cool. If liked, these cakes may be coated with icing after they are baked. To do this put the white of an egg into a bowl, and mix gradually with it a quarter of a pound of finely-sifted loaf sugar, and a dessert-spoonful of lemon- juice, and work these together with a spoon until the paste is white, shining, and thick. Spread a little of this upon the cake, and put in a cool oven, or in a warm screen, to dry. Time to bake the cakes, fifteen to twenty minutes. Probable cost, 2s. 2d.
Queen Cakes (another way). — Wash a pound of fresh butter in rose-water. Beat it to a cream, and mix with it first the whites of
QUE
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QUiE
eight eggs which have been whisked to a solid froth, and afterwards the beaten yolks of the eggs. Add gradually a pound of dried flour, a pound of picked and dried currants, and a pound of powdered and sifted sugar, and beat the mixture well between every addition. Butter the queen-cake tins, or, failing these, some small tartlet tins, half fill them with the batter, and bake in a brisk oven. Just before the cakes are put into the oven, sift a little finelypowdered sugar over them. Time to bake, fifteen to twenty minutes. Probable cost, 3s. 8d.
Queen Cakes (another way).— Take a pound of powdeied sugar, a pound of well-dried flour, a pound of butter, eight eggs, and half a pound of currants, washed and picked ; grate a nutmeg, and an equal quantity of mace and cinnamon ; work the butter to a cream, put in the sugar, beat the whites of the eggs twenty minutes, and mix them with the butter and sugar ; then beat the yolks for half an hour, and put them to the butter. Beat the whole together, and when it is ready for the oven put in the flom-, spices, and currants. Sift a little sugar over the cakes, and bake in tins.
Records on this page
Queen CakesQueen Cakes (another way)