Cake (Pound - Prussian - Queen)

Ingredients

• 13 Eggs
• 1 lb. Butter
• 1 lb. Sugar
• 0.5 lb. Flour
• 1 teaspoonful of mixed Cinnamon
• Naartje Peel (Tangerine Orange), dried and powdered; and some Nutmeg

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 9. The excerpt below is the record exactly as published.

I lb. Sugar. i glass of Milk. i lb. Butter. i teaspoonful Soda. 2 teaspoonfuls Cream of Tartar. Any flavouring you like ; makes an excellent cake without any. Stir butter to a cream, mix with eggs well beaten, flour, and milk, lastly the soda and cream of tartar. Bake one hour and a half in moderate oven. CAKE {GENOA). Ingredients. \ lb. Batter. lo at. Flour. 8 oz. Castor Sugjar. 4 well-beaten Eggs. \ lb. Sultana Raisins. a oz. Almonds blanched. 2 OZ. Mixed PeeL Grated Rind of i Lemon. 2 teaspoons of Baking Powder. Stir the butter till it is like cream ; mix with it by degrees the eight ounces of sugar, four eggs, yolks and whites beaten up separately; then add ten ounces of flour, half a pound of raisins. Have ready the two ounces of almonds blanched, and lastly the grated rind of one as q CAKE (GEORGINA'S— GERMAN). lemon, and two teaspoons of baking powder, and the mixed candied peel. Butter the tin and line it with buttered paper, the paper to project half an inch above the rim of the tin. Pour in the mixture, and bake in a cool oven for an hour and a half. Sprinkle a few cut-up almonds over the top. Verjf good. CAKE {GEORGINA'S). (Aunt Fanny's Recipe.) Ingredients. t2 Eggs and tbeii weight in Flour. i cup of Currants, t lb. Loaf Sugar. 30 Sweet and 20 Bitter Almonds blanched \ lb. Butter. and sliced. A little Citron Preserve. Stir ^he butter to a cream, mix with loaf sugar ; whisk whites and yolks separately, mix yolks with sugar and butter, then alternately add the flour and whites, and lastly the currants. Bake with paper over the buttered mould for one and a half hours. Remove the paper and leave for another quarter of an hour. Very good. CAKE (GERMAN). (From Mrs. Van der Riet.) Ingredients. I lb. Flour. \ teaspoon of Soda. 1 lb. White Sugar. 4 Eggs. 1 lb. Butter. 50 Ahnonds. i bottle of Milk. i tea-cup of Crystallised Sugar I teaspoon of Cream of Tartar. and Cinnamon. Mix in the ordinary way, and when ready for the oven have ready a flat baking-tin, or several tin plates buttered. Pour this dough into it, and spread thinly over the surface. Have ready the fifty almonds, roughly pounded, with cup of crystallised sugar and tablespoon of cinnamon ; sprinkle thickly over the cake. Bake in moderately quick oven for twenty minutes. Cut into squares or shapes. ■4 CAKE (GOLDEN— KAYENNE— MADEIRA). [C CAKE {GOLDEN). Ingredients. \ lb. of Butter. Yolks of 6 Eggs, i} lb. White Sugar. White of i Egg. 3 cups of Flour. Teaspoon of Cream of Tartar. \ cup of Milk. \ teaspoon of Soda. Essence of Almonds, 20 drops. Stir the butter to a cream, mix with sugar ; whisk the eggs, add to the sugar and butter, then add flour, lastly the soda and cream of tartar. Put into a buttered mould dusted with fine biscuit. Bake in a moderate oven for one and a half hours. CAKES {KAYENNE). (Colonial Miss Lizzie Cloete's Recipe.) Ingredients. 2 lb. Flour. a tablespoonfuls of Ground Ginger. i^ lb. very dark Brown Sugar. 2 tablespoonfuls of Cinnamon. 2 cups of Kayennes (that is the dry i tablespoonful of Baking Powder, scraps of any minced Sheep Tail or 2 teaspoons of Carbonate of Fat or Suet after it has been fried, Soda and Cream of Tartar, and the boiling fat drained from it). Mix all the ingredients with flour and sugar dry, then moisten with lukewarm water into a stiff dough ; roll out then and cut into small cakes. Bake in flat tins in a quick oven. Another recipe omits the cinnamon from ingredients, but adds a cup of buttermilk or thick milk. CAKE {MADEIRA). Ingredients. 4 Eggs. 4 oz. Butter. 6 oz. Loaf Sugar, i Lemon. 6 oz. Flour, \ teaspoon of Carbonate of Soda, Whisk the eggs until they are as light as possible, then add by degrees the following ingredients : six ounces of dry pounded sugar, four ounces of butter, dissolved, but not heated, the grated rind of one lemon, six ounces of flour. Beat all well together; just before putting in the mould, as C] CAKE (NUT— PLUM— POUND). add half a teaspoon of carbonate of soda and the juice of the lemon. Great care should be taken that the butter is perfectly mixed, and no appearance of it remains. Bake for an hour. CAKE (NUT). Ingredients. 10 Eggs. \ lb. White Siiirar. J lb. Hazel Nuts or Almonds. a tablespooniuls tiaest Bread-crumbs. Teaspoonful of Baking Powder. The yolks of the eggs must be mixed with the sugar. Stir for twenty minutes ; add the nuts or almonds (ground), bread-crumbs or finely powdered biscuit, lastly the whites well whisked, and baking powder. Bake one hour. CAKE {PLUM). (Copied from Mrs. Spence's Recipe Book.) Ingredients. I lb. Flour. J lb. Candied Peel. I lb. Butter. a oz. Mixed Spices — Cloves, Cinna- 1 lb. Brown Sugar. raon, Ginger, Nutmeg, Allspice. 2 lb. Currants. 8 Eggs. I lb. Raisins. i wineglass of Brandy. 20 drops Essence of Almonds. Beat the butter to a cream ; then add sugar and eggs, well beaten ; then spice and candied fruit and brandy ; adding flour last. Beat all together very well, and at the last add gradually one packet of baking powder. Put into buttered mould. Bake one hour and a half. CAKE (POUND). (Mrs. Daniel Cloete's Book.) Ingredients. I lb. of Flour. 4 Eggs. 1 cup of Currants. i breakfast-cup of Milk. 1 lb. Loaf Sugar. J Nutmeg (grated). 4 lb. Butter. i teaspoon Baking Powder. Some Citron Preserve (cut small). Mix butter, whipped to a cream, with sugar; then yolks, then flour, etc. ; lastly whites, whisked to a stiff froth. The baking powder to be mixed dry with the flour. Bake for one hour and a half in a moderate oven. Good. a6 CAKE (POUND— PRUSSIAN— QUEEN). [C CAKE {POUND). (Old Cape Recipe. Mrs. Reitx.) Ingredients. 13 Eggs. Teaspoonful of mixed Cinnamon

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