Batter Cake

Ingredients

• Two eggs well beaten
• 1 pint of milk
• 1 pint of flour
• 1 teaspoonful of bicarbonate of soda
• 2 teaspoonfuls of cream of tartar

Method

1. 1

   Make into a batter and bake in buttered moulds.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 42. The excerpt below is the record exactly as published.

1 teaspoonful of bicarbonate of soda with lib. of flour, and rub into it Jib. of warm butter ; when quite smooth add three eggs, previously beaten, Jib. of currants washed and dried, Jib. of caster sugar, and a few bruised caraway-seeds. When thoroughly mixed, put in a buttered tin and bake. (2)_ To make a richer Cake Jib. of butter and Jib. of minced candied peel may be used ; loz. of ground sweet almonds may be substituted for the raisins (or currants), but if this is used a little more bicarbonate of soda will be necessary, and the Cake must be baked immediately it is made. For details respecting Culinary Processes, Utensils, Cakes — con tinned. (3) Bub ilb. of butter into ilb. of flour mixed with J tea- spoonful of bicarbonate of soda. Add 6oz. of well-washed and dried currants, ioz. of candied peel cut into small pieces, and ilb. of sugar ; mix all these well together, and then add two well-beaten eggs mixed with J pint of milk, and stir them well together. Bake in a buttered tin in not too hot an oven. (4) Line a Cake-tin with buttered paper. Then put into a basin lib. of flour, 6oz. of butter, 6oz. of sugar, and with the hands rub the butter well into the flour and sugar, and then mix in fib. of washed and dried currants. Put 1 teaspoonful of bicarbonate of soda and J teaspoonful of tartaric acid on a plate,- and with the back of a spoon crush out all the lumps, rub it quite smooth, and mix in with the other ingre- dients. Beat up two eggs with J pint of milk, and mix all together with this. Put the Cake as quickly as possible into the lined Cake-tin, place it immediately in a moderate oven, and bake for nearly two hours. (5) Dip a Cake-tin in boiling water, rub it dry quickly and line it with greased paper. Put lib. of flour into a large bowl with ilb. of butter and 2oz. of lard, and rub the butter and lard well into the flour with the hands. Then put 1 teaspoonful of bicarbonate of soda on to a plate, and with the back of a spoon crush all the lumps and work it quite smooth ; add it to the flour together with Jib. of washed and dried currants, 1 dessert-spoonful of powdered cinnamon, and 2oz. of candied lemon-peel cut into small pieces. Mix all these well in. Break two eggs in a bowl, beat them till they are very light, and add to them the juice of half a lemon and J pint of milk. Pour this into the flour and other in- gredients, mixing it quickly and lightly into a dough. Put as quickly as possible into the tin and let it bake in a quick oven for the first twenty minutes, then put it in a cooler part of the oven and let bake for an hour longer. Eun a sharp knife into the middle of the Cake, if it is dry when taken out the Cake is done, but if the knife comes out sticky let the Cake stay in the oven a-quarter-of-an-hour longer. (6) Sift 1 teaspoonful of bicarbonate of soda and lib. of flour together, then rub in Jib. of slightly-warmed butter, add three well-beaten eggs, Jib. of washed and dried currants, Jib. of caster sugar, Jib. of minced candied peel, and a pinch of powdered caraway-seeds. Work the ingredients till well mixed. Line a Cake-tin with strips of buttered paper, pour in the mixture, and bake in a quick oven. (7) Small. — Eub Jib. of butter into lib. of flour, adding Jib. of stoned raisins (or Jib. of currants), a quarter of a grated nutmeg, Jib. of caster sugar, and a little salt. Mix all these well together, then dissolve 1 teaspoonful of bicar- bonate of soda in 1 gill of warm milk. Beat up three eggs and add them to the milk, whisking well all the time. Add this to the dry mixture, and beat again for five minutes ; then pour it into tins, lined with oiled or buttered paper, put it in the oven and bake for from one-and-a-half to one- and-three-quarter hours. (8) Two eggs well beaten, 1 pint of milk, 1 pint of flour, 1 teaspoonful of bicarbonate of soda dissolved in a little of the milk, and 2 teaspoonfuls of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.