I lb. Sugar. small.
I lb. Butter. J lb. Candied Preserve*.
I lb. Currants. 7 Eggs.
J lb. Chopped Raisins. 1 Glass of Brandy.
A few Cloves, Cinnamon, Nutmeg, and Ginger.
Beat the butter to a cream, mix with sugar, then eggs,
yolks first, then whites, then flour, currants, etc. ; mix all
very well. Bake in well-buttered mould for two hours,
with buttered paper over, in moderate oven.
CAKE {BUTTERMILK).
(A cheap, homely Cake.)
Ingredients.
S cups Flour. I bottle Buttermilk.
2 cups Sugar. 2 tablespoons Cinnamon.
1 Qup Currants. Some " Naartje " (Tangerine Otange)
I tablespoon Butter. Peel.
3 teaspoons Carbonate of Soda. Vanilla Essence may be used instead.
Mix the butter and sugar ; then mix with the flour the
spices, soda, and currants. Stir in alternately a little flour
and buttermilk. Have ready buttered moulds. Bake in a
moderately quick oven.
CAKE {CHOCOLATE).
Ingredients.
Whites of 7 Eggs. i lb. Sugar,✪ Butter Scotch
i lb. Grated Chocolate.
Whisk the whites stiffly, mix with sugar and chocolate,
first roll the chocolate and sugar together ; drop on a well-
buttered paper. Let it stand for an hour to dry before
putting into the oven, which is not to be quite so warm.
Bake about ten minutes. When quite cold remove from
the paper.
CAKE (COCOANUT— MRS. FAURE'S— GENOA).
CAKE {COCOANUT).
(Mrs. Ried of Swellendam's Recipe.)
Insyedtenis.
X Large or s Small Cuooanuts. i lb. Batior.
X lb. Loaf Sugar. | lb. Fluui'.
6 Eggs.
Beat the butter to a cream with the sugar; add the
yolks well beaten, then the whites whisked to a froth, then
the flour. When ready for the oven stir in the cocoanut.
Bake for one hour and a half with paper over the mould.
CAKE {MRS. FAURES).
(Dutch.)
Ingredients,
I lb. Flour. 4 Eggs.
I lb. Sugar. i glass of Milk.
i lb. Butter. i teaspoonful Soda.
2 teaspoonfuls Cream of Tartar.
Any flavouring you like ; makes an excellent cake without any.
Stir butter to a cream, mix with eggs well beaten,
flour, and milk, lastly the soda and cream of tartar. Bake
one hour and a half in moderate oven.
CAKE {GENOA).
Ingredients.
\ lb. Batter. lo at. Flour.
8 oz. Castor Sugjar. 4 well-beaten Eggs.
\ lb. Sultana Raisins. a oz. Almonds blanched.
2 OZ. Mixed PeeL Grated Rind of i Lemon.
2 teaspoons of Baking Powder.
Stir the butter till it is like cream ; mix with it by
degrees the eight ounces of sugar, four eggs, yolks and
whites beaten up separately; then add ten ounces of
flour, half a pound of raisins. Have ready the two ounces
of almonds blanched, and lastly the grated rind of one
as
q CAKE (GEORGINA'S— GERMAN).
lemon, and two teaspoons of baking powder, and the
mixed candied peel. Butter the tin and line it with
buttered paper, the paper to project half an inch above
the rim of the tin. Pour in the mixture, and bake in a
cool oven for an hour and a half. Sprinkle a few cut-up
almonds over the top. Verjf good.
CAKE {GEORGINA'S).
(Aunt Fanny's Recipe.)
Ingredients.
t2 Eggs and tbeii weight in Flour. i cup of Currants,
t lb. Loaf Sugar. 30 Sweet and 20 Bitter Almonds blanched
\ lb. Butter. and sliced.
A little Citron Preserve. ✪ Cocoanut Cake (Mrs. Ried of Swellendam's Recipe)
Page 9 · 9 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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I lb. Sugar. small.
I lb. Butter. J lb. Candied Preserve*.
I lb. Currants. 7 Eggs.
J lb. Chopped Raisins. 1 Glass of Brandy.
A few Cloves, Cinnamon, Nutmeg, and Ginger.
Beat the butter to a cream, mix with sugar, then eggs,
yolks first, then whites, then flour, currants, etc. ; mix all
very well. Bake in well-buttered mould for two hours,
with buttered paper over, in moderate oven.
CAKE {BUTTERMILK).
(A cheap, homely Cake.)
Ingredients.
S cups Flour. I bottle Buttermilk.
2 cups Sugar. 2 tablespoons Cinnamon.
1 Qup Currants. Some " Naartje " (Tangerine Otange)
I tablespoon Butter. Peel.
3 teaspoons Carbonate of Soda. Vanilla Essence may be used instead.
Mix the butter and sugar ; then mix with the flour the
spices, soda, and currants. Stir in alternately a little flour
and buttermilk. Have ready buttered moulds. Bake in a
moderately quick oven.
CAKE {CHOCOLATE).
Ingredients.
Whites of 7 Eggs. i lb. Sugar,
i lb. Grated Chocolate.
Whisk the whites stiffly, mix with sugar and chocolate,
first roll the chocolate and sugar together ; drop on a well-
buttered paper. Let it stand for an hour to dry before
putting into the oven, which is not to be quite so warm.
Bake about ten minutes. When quite cold remove from
the paper.
CAKE (COCOANUT— MRS. FAURE'S— GENOA).
CAKE {COCOANUT).
(Mrs. Ried of Swellendam's Recipe.)
Insyedtenis.
X Large or s Small Cuooanuts. i lb. Batior.
X lb. Loaf Sugar. | lb. Fluui'.
6 Eggs.
Beat the butter to a cream with the sugar; add the
yolks well beaten, then the whites whisked to a froth, then
the flour. When ready for the oven stir in the cocoanut.
Bake for one hour and a half with paper over the mould.
CAKE {MRS. FAURES).
(Dutch.)
Ingredients,
I lb. Flour. 4 Eggs.
I lb. Sugar. i glass of Milk.
i lb. Butter. i teaspoonful Soda.
2 teaspoonfuls Cream of Tartar.
Any flavouring you like ; makes an excellent cake without any.
Stir butter to a cream, mix with eggs well beaten,
flour, and milk, lastly the soda and cream of tartar. Bake
one hour and a half in moderate oven.
CAKE {GENOA).
Ingredients.
\ lb. Batter. lo at. Flour.
8 oz. Castor Sugjar. 4 well-beaten Eggs.
\ lb. Sultana Raisins. a oz. Almonds blanched.
2 OZ. Mixed PeeL Grated Rind of i Lemon.
2 teaspoons of Baking Powder.
Stir the butter till it is like cream ; mix with it by
degrees the eight ounces of sugar, four eggs, yolks and
whites beaten up separately; then add ten ounces of
flour, half a pound of raisins. Have ready the two ounces
of almonds blanched, and lastly the grated rind of one
as
q CAKE (GEORGINA'S— GERMAN).
lemon, and two teaspoons of baking powder, and the
mixed candied peel. Butter the tin and line it with
buttered paper, the paper to project half an inch above
the rim of the tin. Pour in the mixture, and bake in a
cool oven for an hour and a half. Sprinkle a few cut-up
almonds over the top. Verjf good.
CAKE {GEORGINA'S).
(Aunt Fanny's Recipe.)
Ingredients.
t2 Eggs and tbeii weight in Flour. i cup of Currants,
t lb. Loaf Sugar. 30 Sweet and 20 Bitter Almonds blanched
\ lb. Butter. and sliced.
A little Citron Preserve.