Stir ^he butter to a cream, mix with loaf sugar ; whisk
whites and yolks separately, mix yolks with sugar and
butter, then alternately add the flour and whites, and lastly
the currants. Bake with paper over the buttered mould
for one and a half hours. Remove the paper and leave for
another quarter of an hour. Very good.
CAKE (GERMAN).
(From Mrs. Van der Riet.)
Ingredients.
I lb. Flour. \ teaspoon of Soda.
1 lb. White Sugar. 4 Eggs.
1 lb. Butter. 50 Ahnonds.
i bottle of Milk. i tea-cup of Crystallised Sugar
I teaspoon of Cream of Tartar. and Cinnamon.
Mix in the ordinary way, and when ready for the oven
have ready a flat baking-tin, or several tin plates buttered.
Pour this dough into it, and spread thinly over the surface.
Have ready the fifty almonds, roughly pounded, with cup
of crystallised sugar and tablespoon of cinnamon ; sprinkle
thickly over the cake. Bake in moderately quick oven for
twenty minutes. Cut into squares or shapes.
■4
CAKE (GOLDEN— KAYENNE— MADEIRA). [C
CAKE {GOLDEN).
Ingredients.
\ lb. of Butter. Yolks of 6 Eggs,
i} lb. White Sugar. White of i Egg.
3 cups of Flour. Teaspoon of Cream of Tartar.
\ cup of Milk. \ teaspoon of Soda.
Essence of Almonds, 20 drops.
Stir the butter to a cream, mix with sugar ; whisk the
eggs, add to the sugar and butter, then add flour, lastly
the soda and cream of tartar. Put into a buttered mould
dusted with fine biscuit. Bake in a moderate oven for one
and a half hours.
CAKES {KAYENNE).
(Colonial Miss Lizzie Cloete's Recipe.)
Ingredients.
2 lb. Flour✪ Cocoanut Cake (Mrs. Ried of Swellendam's Recipe). a tablespoonfuls of Ground Ginger.
i^ lb. very dark Brown Sugar. 2 tablespoonfuls of Cinnamon.
2 cups of Kayennes (that is the dry i tablespoonful of Baking Powder,
scraps of any minced Sheep Tail or 2 teaspoons of Carbonate of
Fat or Suet after it has been fried, Soda and Cream of Tartar,
and the boiling fat drained from it).
Mix all the ingredients with flour and sugar dry, then
moisten with lukewarm water into a stiff dough ; roll out
then and cut into small cakes. Bake in flat tins in a
quick oven. Another recipe omits the cinnamon from
ingredients, but adds a cup of buttermilk or thick milk.
CAKE {MADEIRA).
Ingredients.
4 Eggs. 4 oz. Butter.
6 oz. Loaf Sugar, i Lemon.
6 oz. Flour, \ teaspoon of Carbonate of Soda,
Whisk the eggs until they are as light as possible, then
add by degrees the following ingredients : six ounces of
dry pounded sugar, four ounces of butter, dissolved, but not
heated, the grated rind of one lemon, six ounces of flour.
Beat all well together; just before putting in the mould,
as
C] CAKE (NUT— PLUM— POUND).
add half a teaspoon of carbonate of soda and the juice of
the lemon. Great care should be taken that the butter is
perfectly mixed, and no appearance of it remains. Bake
for an hour.
CAKE (NUT).
Ingredients.
10 Eggs. \ lb. White Siiirar.
J lb. Hazel Nuts or Almonds. a tablespooniuls tiaest Bread-crumbs.
Teaspoonful of Baking Powder.
The yolks of the eggs must be mixed with the sugar.
Stir for twenty minutes ; add the nuts or almonds (ground),
bread-crumbs or finely powdered biscuit, lastly the whites
well whisked, and baking powder. Bake one hour.
CAKE {PLUM).
(Copied from Mrs. Spence's Recipe Book.)
Ingredients.
I lb. Flour. J lb. Candied Peel.
I lb. Butter. a oz. Mixed Spices — Cloves, Cinna-
1 lb. Brown Sugar. raon, Ginger, Nutmeg, Allspice.
Page 10 · 11 recipe records on this page
Presented as published in 1891. 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
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Stir ^he butter to a cream, mix with loaf sugar ; whisk
whites and yolks separately, mix yolks with sugar and
butter, then alternately add the flour and whites, and lastly
the currants. Bake with paper over the buttered mould
for one and a half hours. Remove the paper and leave for
another quarter of an hour. Very good.
CAKE (GERMAN).
(From Mrs. Van der Riet.)
Ingredients.
I lb. Flour. \ teaspoon of Soda.
1 lb. White Sugar. 4 Eggs.
1 lb. Butter. 50 Ahnonds.
i bottle of Milk. i tea-cup of Crystallised Sugar
I teaspoon of Cream of Tartar. and Cinnamon.
Mix in the ordinary way, and when ready for the oven
have ready a flat baking-tin, or several tin plates buttered.
Pour this dough into it, and spread thinly over the surface.
Have ready the fifty almonds, roughly pounded, with cup
of crystallised sugar and tablespoon of cinnamon ; sprinkle
thickly over the cake. Bake in moderately quick oven for
twenty minutes. Cut into squares or shapes.
■4
CAKE (GOLDEN— KAYENNE— MADEIRA). [C
CAKE {GOLDEN).
Ingredients.
\ lb. of Butter. Yolks of 6 Eggs,
i} lb. White Sugar. White of i Egg.
3 cups of Flour. Teaspoon of Cream of Tartar.
\ cup of Milk. \ teaspoon of Soda.
Essence of Almonds, 20 drops.
Stir the butter to a cream, mix with sugar ; whisk the
eggs, add to the sugar and butter, then add flour, lastly
the soda and cream of tartar. Put into a buttered mould
dusted with fine biscuit. Bake in a moderate oven for one
and a half hours.
CAKES {KAYENNE).
(Colonial Miss Lizzie Cloete's Recipe.)
Ingredients.
2 lb. Flour. a tablespoonfuls of Ground Ginger.
i^ lb. very dark Brown Sugar. 2 tablespoonfuls of Cinnamon.
2 cups of Kayennes (that is the dry i tablespoonful of Baking Powder,
scraps of any minced Sheep Tail or 2 teaspoons of Carbonate of
Fat or Suet after it has been fried, Soda and Cream of Tartar,
and the boiling fat drained from it).
Mix all the ingredients with flour and sugar dry, then
moisten with lukewarm water into a stiff dough ; roll out
then and cut into small cakes. Bake in flat tins in a
quick oven. Another recipe omits the cinnamon from
ingredients, but adds a cup of buttermilk or thick milk.
CAKE {MADEIRA).
Ingredients.
4 Eggs. 4 oz. Butter.
6 oz. Loaf Sugar, i Lemon.
6 oz. Flour, \ teaspoon of Carbonate of Soda,
Whisk the eggs until they are as light as possible, then
add by degrees the following ingredients : six ounces of
dry pounded sugar, four ounces of butter, dissolved, but not
heated, the grated rind of one lemon, six ounces of flour.
Beat all well together; just before putting in the mould,
as
C] CAKE (NUT— PLUM— POUND).
add half a teaspoon of carbonate of soda and the juice of
the lemon. Great care should be taken that the butter is
perfectly mixed, and no appearance of it remains. Bake
for an hour.
CAKE (NUT).
Ingredients.
10 Eggs. \ lb. White Siiirar.
J lb. Hazel Nuts or Almonds. a tablespooniuls tiaest Bread-crumbs.
Teaspoonful of Baking Powder.
The yolks of the eggs must be mixed with the sugar.
Stir for twenty minutes ; add the nuts or almonds (ground),
bread-crumbs or finely powdered biscuit, lastly the whites
well whisked, and baking powder. Bake one hour.
CAKE {PLUM).
(Copied from Mrs. Spence's Recipe Book.)
Ingredients.
I lb. Flour. J lb. Candied Peel.
I lb. Butter. a oz. Mixed Spices — Cloves, Cinna-
1 lb. Brown Sugar. raon, Ginger, Nutmeg, Allspice.