fine sifted flour, two pounds of stoned raisins,
two pounds of currants, five ounces of candied
peel, three ounces of Jordan almonds (blanched
and split), ten eggs, one wineglassful of
brandy or orange-flower water✪ Rich Fruit Cake.
Beat the butter to a cream, and add the
sugar. Have the eggs ready broken in a
basin, taking the precaution to break each one
in a cup separately to see that each is per-
fectly fresh, beat them into the butter and
sugar, and for ten minutes after they are
mixed. Then add the brandy, flour, currants,
raisins, and almonds, beating rapidly all the
time with a strong wire whisk-spoon. Pour
the mixture into a round, shallow cake-tin,
lined with buttered paper standing an inch or
* And now farewell each dainty dish,
IVith sundry sorts of sugared wine ;
Farewell^ 1 say^ fine flesh andfish^
To please this dainty mouth of mine.*
Breton.
196
BREAD AND BISCUITS.
* He came as a Baker : but ownedf when too late-
And it drove the poor Bellman half -mad —
two above its sides. Put it into a hot oven,
and bake from two to three hours, allowing
the oven to cool gradually the last hour. To
test whether the cake is baked enough, run a
wooden skewer through it. If the skewer
comes out clean, with no cake adhering to it,
the cake is done. Should a very dark colour
be required for the cake, leave it in the oven
for an hour or two after it is baked, with the
door open.
If the cake can be kept two or three months
before it is used, it will be much improved.
For use as a wedding-cake, it will require an
inch or two of * bliss ' spreading over the top
shortly before it is iced. The * bliss ' is made
of two pounds of almond flour, twenty bitter
^ He could only bake Bride-cake— for which^ I may stcUe^
No materials were to be had*
* Hunting of thb Snark/
197
BREAD AND BISCUITS.
* My cake is dough*
•Taming of the Shrew.*
almonds, one pound six ounces of sifted white
sugar, and sufficient orange-flower-water to
mix it into a thick paste. Fasten a band of
stifif writing-paper round the top of the cake,
two inches high ; pour the bliss on the cake,'
and level it with a knife. Put the cake aside
in a dry place for three or four days, when
the bliss will be firm enough to ice over it.
The icing consists of whites of eggs, worked
with a new white wooden spoon into a rather
stiff paste with ^ icing-sugar * and lemon-juice.
When this paste is mixed and beaten up suf-
ficiently, the spoon will stand upright in it.
The proportion of lemon-juice is two tea-
spoonfuls to the whites of three eggs. Spread
the icing evenly over the top and sides of the
* And the odour of that spicy cake came back upon my recollection
and the pleasure and the curiosity I had taken in seeing her maJte
it,* , . . . — Ch. Lamb.
198
BREAD AND BISCUITS.
* / bought for a penny a two-penny loaf
Of wheat y and nothing more,^
Praed.
cake, and place it in a screen some distance
from the fire, or in a warm closet, to dry. If
the icing is required thick, it must be spread
over at least two or three times, and allowed
to dry between.
Swiss IRolL
Three eggs, six ounces of sugar pounded,
three ounces of flour, a little lemon-peel
grated. Break the yolks into a basin, add
the sugar, and whisk together for ten minutes
or more. Beat up the whites to a firm froth ;
add this to the yolks and sugar and lemon-
peel. When the froth is all mixed in, scatter
in the flour, and continue beating for another
ten minutes. Pour the mixture on a buttered
and sugared baking-sheet, bake in a hot oven
* Ay^ let the pure flour
Be like the driven snow^ bright to the eye^
And unadulterateJ*
Henry Pickering.
199
BREAD AND BISCUITS.
* Then he cried for goodly cheer ^
For segments of pork-pies^ for sandwiches^
For cake of Banbury^ and for bun of Bath,*
*The Coming K— .' ✪ German Cake
Page 44 · 3 recipe records on this page
Presented as published in 1889. 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
fine sifted flour, two pounds of stoned raisins, two pounds of currants, five ounces of candied peel, three ounces of Jordan almonds (blanched and split), ten eggs, one wineglassful of brandy or orange-flower water.
Beat the butter to a cream, and add the sugar. Have the eggs ready broken in a basin, taking the precaution to break each one in a cup separately to see that each is perfectly fresh, beat them into the butter and sugar, and for ten minutes after they are mixed. Then add the brandy, flour, currants, raisins, and almonds, beating rapidly all the time with a strong wire whisk-spoon. Pour the mixture into a round, shallow cake-tin, lined with buttered paper standing an inch or
* And now farewell each dainty dish,
IVith sundry sorts of sugared wine ; Farewell^ 1 say^ fine flesh andfish^ To please this dainty mouth of mine.*
Breton.
* He came as a Baker : but ownedf when too late- And it drove the poor Bellman half -mad —
two above its sides. Put it into a hot oven, and bake from two to three hours, allowing the oven to cool gradually the last hour. To test whether the cake is baked enough, run a wooden skewer through it. If the skewer comes out clean, with no cake adhering to it, the cake is done. Should a very dark colour be required for the cake, leave it in the oven for an hour or two after it is baked, with the door open.
If the cake can be kept two or three months before it is used, it will be much improved. For use as a wedding-cake, it will require an inch or two of * bliss ' spreading over the top shortly before it is iced. The * bliss ' is made of two pounds of almond flour, twenty bitter
^ He could only bake Bride-cake— for which^ I may stcUe^ No materials were to be had*
* Hunting of thb Snark/
* My cake is dough*
•Taming of the Shrew.*
almonds, one pound six ounces of sifted white sugar, and sufficient orange-flower-water to mix it into a thick paste. Fasten a band of stifif writing-paper round the top of the cake, two inches high ; pour the bliss on the cake,' and level it with a knife. Put the cake aside in a dry place for three or four days, when the bliss will be firm enough to ice over it. The icing consists of whites of eggs, worked with a new white wooden spoon into a rather stiff paste with ^ icing-sugar * and lemon-juice. When this paste is mixed and beaten up sufficiently, the spoon will stand upright in it. The proportion of lemon-juice is two teaspoonfuls to the whites of three eggs. Spread the icing evenly over the top and sides of the
* And the odour of that spicy cake came back upon my recollection and the pleasure and the curiosity I had taken in seeing her maJte it,* , . . . — Ch. Lamb.
* / bought for a penny a two-penny loaf Of wheat y and nothing more,^
Praed.
cake, and place it in a screen some distance from the fire, or in a warm closet, to dry. If the icing is required thick, it must be spread over at least two or three times, and allowed to dry between.
Swiss Roll.
Three eggs, six ounces of sugar pounded, three ounces of flour, a little lemon-peel grated. Break the yolks into a basin, add the sugar, and whisk together for ten minutes or more. Beat up the whites to a firm froth ; add this to the yolks and sugar and lemonpeel. When the froth is all mixed in, scatter in the flour, and continue beating for another ten minutes. Pour the mixture on a buttered and sugared baking-sheet, bake in a hot oven
* Ay^ let the pure flour Be like the driven snow^ bright to the eye^ And unadulterateJ*
Henry Pickering.
* Then he cried for goodly cheer ^ For segments of pork-pies^ for sandwiches^ For cake of Banbury^ and for bun of Bath,*
*The Coming K— .'
Records on this page
Rich Fruit CakeGerman CakeSwiss Roll