Cake, Cheap and Wholesome
From Cassell's dictionary of cookery, 1892
Serves 8
One pound of dough will be enough for a cake.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 284. The excerpt below is the record exactly as published.
Cake, Cheap and Wholesome.— When bread is made at home, it is easy to make a, good wholesome cake from the dough, of which a little must be taken out of the bowl after it has begun to rise. Allow one ounce of butter, a quai-ter of a pound of moist sugar, a little grated nutmeg, some chopped lemon-rind, or candied peel, and either a quarter of a pound of cui-rants or a few bruised caraway-seeds to every pound of dough. Mix these ingredients thoroughly together, di'edge a little flour over them, and place the bowl near the fire, cover- ing it with a thick cloth. When weU risen, put it into buttered tins and bake immediately, for three-quarters of an hour. One pound of dough
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Cook this with the app: pantry check, scaling, and the assistant.