Alkie's Cake
From The English-Chinese cookery book, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 53. The excerpt below is the record exactly as published.
ONE cup of sugar, one of milk, two scant cups of flour, one egg, one tablespoonful of butter, half a teaspoonful of soda, one of cream of tartar, and flavour to taste. Soften (but do not melt) the butter, and beat n>Sg!^ftil 1.40 — FEATII ER C A K E — con tunml. it with the sugar and egg ; then add the milk, and then the flour mixed with the soda and cream of tartar. Bake in shallow pans in a quick oven. tk m mm fk#. a » -M m tr a AMS,* m pt » a m % .i wm to mmmm 1& m m ^ oS, p it a m m si ^ a ^ m *m*,— m IB 1 A # 4g0$ vft cp * * M fe U jio m m & » x k e « * 86 « Jft J8.4E ‘XM && « im jtt S»# » BU - fi - ^ »0sc fHT^ = nn*-» £.» *?. BARTLETT CAKE. ONE cup of butter, two of sugar, one of milk, four of flour, four eggs, one wine-glass of whiskey, one cup of currants, one teaspoonful of soda, two of cream of tartar. Bake in two loaves in a moderate oven about one hour. z ts a * KM mm m *,».# * w * m x M M -5® file § ^ p!£ S ± K fi — f# ^ s ^ m, m m pa m is - ik ».« iftoil tr » « $ «.* BANGOR CAKE. TWO-thirds of a cup of butter, two of sugar, one half of milk, three of flour, three eggs, one teaspoonful of cream of tartar, one half of soda. Flavour to taste, and bake in sheets, in rather a quick oven, thirty minutes. 141 £ jJc.be m % it ^ s M M tt.m ^ ^ ffi A,M M #.A » tt.tr $ f® *$.£ vft it ffi ^ tr.^UI ^ tt.«c PIT H ft 4- =A- l| ■&0ift ffl a # s * nr » «,= «i a im* LOAF CAKE. TWO cups of butter, five of sugar, two of sour milk, eight of flour, one teaspoonful of soda, six eggs. Flavour to taste. This will make four large loaves. m m is.# m&n •g-ofc ifc % ® it\ A M AH Alo^i 4> S Ji 10 «fs tt g $ & ft ^ a m t? a - a m m ^ms #.IS W'.® ^ vft I# # n. ts f*. $*. ® So tt ii bit m m u. RAISIN CAKE. rri WO -thirds of a cup of butter, one and a half of sugar, two thirds of X milk, three of flour, one of chopped raisins, three eggs, one teaspoonful of cream of tartar, one half of soda. Bake in sheets in a quick oven. * m /r, 3i i» hit m m « m - #5 m &0m ti a vft.M ft t n dMS - $ ^ a #t,& «.3£ JK - ®r - » T m m mM *. w **.= i«h* ^ A # ft M 34 ft. jit ^,ft & 142 — ANOTHER RAISIN CAKE. ONE cup of treacle, one of butter, one of milk, three of flour, two of chopped raisins, and one teaspoonful of soda. Spice to taste. Soften the butter, and beat it and the treacle together; then add milk, and then the flour in which the soda is mixed, and lastly the raisins. Bake in loaves in a moderate oven. m ik m » a mm - m ? m m ic » m Hi, Pi. ^ M — m ^ 'M.« m m ffi tr sj o m m itt as - ti rn ffl ft.» S «■,*&, ti H rt f 21^ ^oM a in &0 3kfiE«fl7U»lni + A«s>iM£- ^ ft & m « is vft * up n m ft. DOWN EAST CAKE. ONE tablespoonful of melted butter, one cup of milk, two of flour, three eggs, one teaspoonful of soda, two of cream of tartar. Bake in two loaves in a moderate oven about one hour. a a, » & m m &. he. » m, m m &B - % m *} m,m m u,m -m m m m,m mam tr ® m — <8 fh ft. m o ALKIE’S CAKE. ONE cup of treacle, one of sugar, one of sour milk, three of flour, one half of butter, one pound of raisins stoned, one teaspoonful of soda, two of cinnamon, and one of cloves
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Cook this with the app: pantry check, scaling, and the assistant.