Cakes, Rock

Ingredients

• one pound of flour
• a teaspoonful of baking powder
• a pinch of salt
• a quarter of a pound of lard
• a quarter of a pound of sugar
• a quarter of a teaspoonful of grated nutmeg
• one ounce of candied peel finely cut up
• a quarter of a pound of well cleansed currants
• an egg

Method

1. 1

   Mix flour, baking powder, salt, lard, sugar, nutmeg, candied peel, and currants.

2. 2

   Add beaten egg and enough milk to form a stiff paste.

3. 3

   Place on a greased baking-tin.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 23. The excerpt below is the record exactly as published.

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. Carefully pick half a pound of sultanas ; grate the rind of one lemon into the bowl to the creamed butter and sugar. Take five eggs, drop them in one at a time with a handful of flour, beating well between each egg and handful of flour, until all are in ; beat well. Add, lastly, the fruit, almonds, pistachio nuts and a teaspoonful of baking powder. Have a shallow tin lined with greased paper ; pour the cake quickly into it ; bake in a moderate oven an hour and a half. Take it out of the tin and place it on a sieve till cold. Cake, German Pound. Cream eight ounces of butter, with eight ounces of fine sugar. Add by tablespoonfuls ten ounces of flour, beaten in with four eggs, dropping in one at a time, the grated rind 36 DOMESTIC COOKERY. of one lemon, a quarter of a pound of sultanas cut up, also two ounces of candied peel. Just at the last put in half a i teaspoonful of baking powder ; pour it quickly into a well- ^ greased tin, and bake two hours. ' i Cake, Ging*er. Melt half a pound of treacle with half a pound of lard. Mix in a basin one pound of flour, half an ounce of ground ginger, a quarter of an ounce of ground cinnamon, a quarter of a pound of sugar, half a teaspoonful of carbonate of soda and two well-beaten eggs. When the treacle and lard are cool pour them in and use half a cup of water to mix it. Pour into a well-greased tin, and bake in a slow oven two hours. Cake, Irene. ' Put into a basin one quarter of a pound of corn-flour, two \ = - ounces of fine sugar, the rind of one lemon finely chopped, ^ ■ half a teaspoonful of baking powder ; mix well together. , ' Cream three ounces of butter ; add to it a little of the above ; then add a well beaten egg, then the rest of the flour. Beat all well together. Drop a teaspoonful into greased patty- pans; bake five minutes. ' ; i Cake, Jelly. Place in a basin two teacups of flour, and rub finely into it two ounces of butter and a teaspoonful of baking powder. ^ Cream the yolks of three eggs with three ounces of fine sugar ; whip up the whites to a stiff froth on a dry plate with . | a pinch of salt, using a broad-pointed knife. Mix the flour, ; butter, baking powder, eggs and sugar together with about ' | half a teacup of milk, and lastly, the whites very lightly stirred * in. Spread the mixture over two flat well-greased tins of ;• . * equal sizes ; bake in a hot oven twenty minutes. Turn it out / 1 DOMESTIC COOKERY. 37 upon a sheet of paper with sugar sifted over it ; spread some jam between, and place one slice on the top of the other. Dredge over some sugar and serve. N'ote. — It should be placed on a sieve when taken from the oven, to allow the steam to escape. Cake, Madeira. Take four ounces of flour ; rub finely into it two ounces of butter, and two ounces of fine sugar ; bind together with two well-beaten eggs. Just at the last mix in half a teaspoonful of baking powder ; pour quickly into a well-greased tin, and bake one hour. Cake, Plain Luncheon^ Put into a basin three cups of patent flour ; rub finely into it two ounces of butter, one cup of sugar, half a cup of currants ; mix with an egg well beaten and a little milk. Bake in a flat tin about three inches deep. [ Cake, Plain Currant. Rub a quarter of a pound of dripping into a pound of ij;' flour, a quarter of a pound of sugar, half a teaspoonful of grated nutmeg, one teaspoonful of baking powder, a quarter of a pound of currants, lastly, mix well. Add one egg, well f beaten, and just enough milk to make a stiff dough. Pour it;. quickly into a well-greased tin, and bake one hour and a g quarter. Cakes, Rock. Put into a basin one pound of flour, a teaspoonful of bak- ing powder, a pinch of salt, and mix them well together ; then rub in finely a quarter of a pound of lard, butter or dripping. 38 DOMESTIC COOKERY. a quarter of a pound of sugar, a quarter of a teaspoonful of grated nutmeg, one ounce of candied peel finely cut up, a quarter of a pound of well cleansed currants. Beat up an egg

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