Christmas Cake (another way)

Ingredients

• five pounds of flour
• a dessert-spoonful of salt
• three-quarters of a pound of butter
• one pound of lard
• an ounce and a half of German yeast
• three pounds of currants
• one pound and a half of moist sugar
• a whole nutmeg
• a quarter of a pound of candied lemon-peel
• a table-spoonful of brandy
• four eggs

Method

1. 1

   Mix flour with salt, rub in butter and lard, add yeast and knead.

2. 2

   If using yeast, let dough rise before adding other ingredients.

3. 3

   Mix in currants, sugar, nutmeg, lemon-peel, brandy, and beaten eggs.

4. 4

   Butter and line tins, then bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 372. The excerpt below is the record exactly as published.

a table-spoonful of orange- dower water. Beat it well until the paste is quite firm and smooth. ]\Iake the paste into email halls about the size of a walnut, put them on a floured tin, and bake them in a moderate oven. Dry them before the fire, and make a little slit in the side to put jam into. This pastry may be made into any shape, and it swells very much in baking. Time to bake the choux, a quarter of an hour. Probable cost, about lOd. for this quantity. Suflicient for a moderate-sized dish. Choux (another way). — Make the pastry as in the last recipe. When the little balls are baked, cut a small round piece off the end of each, scoop out a little of the inside, and fill the cavity with some iced coffee. Replace the piece which was cut off, and dry as before. Time to bake, a quarter of an houi-. CtlOWCier (an American dish). — Fry a 'quarter of a pound of pickled pork, which has been cut into dice, and a small minced onion, in hot butter or lard, till they are a deep brown. Put half of this at the bottom of a saucepan, place over it a soup-plateful of mashed po- tatoes, and over that some thick slices of un- cooked sea bass or turbot, about four pounds in weight, the remainder of the pork and onions, and on the top, a second layer of potatoes. Season with half a nutmeg grated, a tea- spoonful of powdered mace, five or six cloves, a table-spoonful of savoury herbs — of which one-third should be thyme, one-third parsley, and one-third marjoram — a tea-spoonful of salt, and four or five white peppercorns. Pour over all half a bottle of claret, half a bottle of ketchup, and sufficient water to cover it. Let it simmer gently until the fish is cooked. Pro- bable cost, pork, lid. per pound. Sufficient for five or six persons. Christmas Btin, Scottish.. — Put one tea-spoonful of salt into two pounds of flour, and rub into it three-quarters of a pound of butter ; add a little warm water and two table-spoonfuls of fresh yeast, and knead it into a light paste. Put aside a,bout one-thii-d of this paste, and work into the rest one pound and a half of currants, stoned and dried, two pounds of stoned raisins, four ounces of blanched almonds chopped small, half a pound of cantUed lemon, citron, and orange together, all finely minced, and a quarter of an ounce each of white pepper, ground ginger, and powdered oinnamon. When those are well worked in, shape them into a cylindrical form like a cheese. Roll out the paste which was set aside, and put it round the bun so as to make a sort of case for it. Wet the edges, and fasten them together to make them lie quite flat. Prick some holes in the top, and run a skewer from the top to the bottom in two or ihree places. Flour some thick paper and wraj^ the bun in it, binding it well with tape to keep it in shape. Ijake in a moderate oven. Time to bake, one hour and a half or more. Probable cost, 3s. for this quantity. Christmas Cake. — Beat one jwund of butter into a cream, and mix with it three eggs well beaten, two pounds of flour, one pound of currants stoned and di'ied, one pound of sugar, five small tea-spoonfuls of baking powder, and a quarter of a pint of milk. Put the mixture into a buttered dish, and bake it in a moderate oven. Tliis is a very good cake if intended to be used soon, but it soon gets dry, and should not be kept in a damp place. Time to bake, about two hours. Sulficient for a good-sized cake. Probable cost, 23. 8d. Christmas Cake (another way). — Take five pounds of flour, mix with it a dessert- spoonful of salt, rub in three-quarters of a pound of butter, and one pound of lard. Put in an ounce and a half of German yeast or half a pint of good fresh brewers' yeast, and knead as for common bread. If there is any difliculty about the yeast, baking powder may be used, CHKISTMAS CAKE. allowing a heaped tea-spoonful of ordinary baking powder for every pound of material. If yeast is used, let the dough rise before adding the other ingredients. Mix in three pounds of currants, one pound and a half of moist sugar, a whole nutmeg, a quarter of a pound of candied lemon-peel finely minced, a tablc- spoouful of brandy, and four eggs

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