Cake, C. B.
From The handy dictionary of cookery, 1890
Bake in a hot oven.
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 handy dictionary of cookery (1890) by Mary A. Everard, page 22. The excerpt below is the record exactly as published.
Cake, C. B. Beat half a pound of butter to a cream ; add to it half a pound of fine sugar. Next beat in ten ounces of flour and five eggs, adding an egg and a handful of flour alternately, beating well between each one. Next add one ounce of . pistachio iiuts, and three ounces of almonds blanched and chopped, a quarter of a pound of sultanas carefully picked, DOMESTIC COOKERY. 35 a quarter of a pound of dried cherries, three ounces of candied peel cut up finely, the rind of one lemon, and half a nutmeg grated, and lastly, a teaspoonful of baking powder. Mix well. Pour quickly into a well-greased tin and bake at once. Cake, Excellent Currant. Beat half a pound of butter to a cream ; add to it half a pound of fine sugar, ten ounces of flour, and five eggs, dropped in one at a time with a handful of flour. Beat well with a wooden spoon after each egg and handful of flour. Then add to them six ounces of currants, cleaned and picked, two ounces of candied-peel cut into small pieces, and one teaspoonful of baking powder. Mix quickly. Pour into a well-greased tin ; bake one hour and a half.^ Cake, Genoa. Place in a bowl eight ounces of butter ; beat it to a cream. Add to it half a pound of fine sugar ; pass ten ounces of flour through a sieve ; blanch, chop and pound three ounces of almonds, also one ounce of pistachio nuts
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.