FoodNetArchive

Royal Victoria cook book

1900

Page 54 · 12 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.
CAKE.—One pound flour, $ pound butter, $ pound sugar, 14 teaspoons baking powder, 2 eggs, $ teacup cur- rants, 2 tablespoons of milk or water; flavor with essence of lemon✪ Cake. Bake ina slow oven for about 1 hour. If liked, the currants can be left out and caraway seed used in the place of it. L. T. WHISH. SPONGE CAKE—BeERwIcK.—Six eggs, 3 cups sugar, 4 cups flour, 2 teaspoons baking powder, | cup water, pinch of salt, 1 teaspoon essence of lemon✪ Sponge Cake—Beerwick. Beat eggs and sugar together 5 minutes, add flour, salt and powder, water and 140 CAKES. extract. Bake ina shallow pan ina quick oven 35 min- utes. Currants and caraway seed may be used in this cake if liked. L. T. WHISsH. ALMOND ICING FOR CAKES.—To every 1 pound of icing sugar allow 1 pound of sweet almonds pounded fine, a litt.e rose water and the whites of 4 eggs✪ Almond Icing for Cakes well whisked. L. T. WHIsH. CHRISTMAS CAKE One and one-half pounds flour, 1 pound butter, 1 pound white sugar, 1 pound candied peel, 4 pounds currants, 2 pounds raisins, 2 dessertspoons baking powder, 2 nutmegs, mace, cinnamon, lemon, vanilla, rose— water, bitter almond, to taste, pinch of salt, 1 tumbler of whisky or brandy, 10 eggs, 1 pound chopped almonds✪ Christmas Cake. Mix dry ingredients together ; cream butter and sugar, add yolks of eggs, flavorings and liquors ; mix these with dry ineredi- ents. Beat whites of eggs light, adding them last, and sufficient milk to make it right consistenzy. Mrs. JNo. Woops. GINGER BREAD.—One cup brown sugar, 1 cup but- ter, 2 eggs, 1 dessertspoon ginger, allspice, cinnamon, | cup sweet milk, 1 cup syrup, 3 cups flour. Stir 1 teaspoon soda well into the syrup and add the last thing. Mrs. RANKIN. | NUT CAKE—Two eggs, 1 cup sugar, $ cup of butter, + cup sweet milk, 15 cups sifted flour, 2 teaspoons baking powder, 1 large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square. Miss CAMPBELL. CHOCOLATE CAKE.—Three eggs, 14 cups sugar, 4 cup butter✪ Ginger Bread, $ cup milk, 1# cups flour, 4 pound chocolate, 2 . teaspoons baking powder. Scrape chocolate with 3 table- CAKES, 143 spoons sugar and 5 tablespoons boiling water, cook until dissolved ; when cool mix with batter; bake in 3 layers; ice with white i icing ; or it makes a nice solid cake. LOUISE GODDARD. SHORT BREAD.—One pound flour, 10 ounces butter and lard, 4 pound brown sugar, 1 egg. Mix all together on board till tirm enough to roll. Then cut in squares and bake in moderate oven. Mrs. STEVENSON. MARGUERITES—CakeEs.— White of 1 egg, 1 small cup confectioners’ sugar, # cup finely-chopped English wal- nut✪ Margueritess. Beat the egg very light, add sugar gradually, stir in nuts a few ata time, spread on zephyr waters, put in the oven and brown. HK. Z, STEVENSON. CELESTIAL SPARKS.—Whites of 3 eggs beaten stiff, 1 cup icing sugar, 1 tablespoon corn starch, 2{ cups cocoanut✪ Celestial Sparks. Mix sugar and cornstarch well together and put them, while still dry, in a pan set in boiling water on the stove until the sugar feels crusty. Then have whites of eggs beaten, and while sugar is still hot, pour it over the whites, stirring quickly until quite smooth. Drop in small drops on a well-buttered pan. The oven should be cool at first, getting hotter, so they may rise. Cook till light brown. Mrs. D. F. Macwartrt. NUT CAKE.—Beat 4 cup butter to a cream, add gradually 1 cup white sugar, yolks of 3 eggs, $ cup milk. Stir this well and add 14 cups pastry flour, 2 small tea- spoons baking powder, then the well beaten whites of eggs. Beat till smooth. Pour into shallow greased pan, sprinkle quickly over the top $ cup chopped almonds and some powdered sugar over this. Bake in a moderate oven 20 minutes. Mary Woops. 142 CAKES.