Coburg Cakes

Ingredients

• 6 ozs. flour
• 2 ozs. butter
• 2 ozs. sugar
• 2 ozs. treacle
• 1 teacupful milk
• 1 teaspoonful cinnamon
• 1 teaspoonful mixed spice
• 1 teaspoonful ginger
• 1 teaspoonful soda, small
• 1 egg

Method

1. 1

   Cream butter and sugar.

2. 2

   Mix treacle, egg, and milk together, and also have the spices mixed with the flour, and mix all together gradually.

3. 3

   Grease the patty pans, and put half an almond in each.

4. 4

   Divide mixture, and bake 10 minutes.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 62. The excerpt below is the record exactly as published.

£ teacupful milk Rub butter into flour, add other things, and mix with egg and milk. Pour into two buttered tins or soup plates, and bake till dry. Turn out, and when cold, spread- with jelly and lay one on the other. A. L. T 171 SWISS ROLL. 2 ozs. flour I 2 eggs 3 ozs. castor sugar | A pinch of salt J teaspoonful of baking pow der Mix dry ingredients in a basin. Add eggs well beaten. Butter a shallow baking tin and pour in the mixture, and bake five minutes in a moderately hot oven. Sprinkle some castor sugar on a sheet of paper. Turn out the cake top downwards. Spread on some jam »nd roll up quickly. Miss Jenny Henderson, 15 Wellesley Place, Glasgow. SWISS JUMBLE. £ lb. flour I 6 ozs. sugar 3 ozs. lard or butter | 2 teaspoonfuls baking powder 1 gill sweet milk Rub butter among flour and mix in the other things. Pour into buttered and papered tin. Bake in a quick oven. When done, slice and put jam between. Mrs. John Stewart, Mount Florida. SMALL GAKES. AUNTIE CAKES. \ lb. cornflour ] Grated rind of a lemon, or a few | lb. sifted sugar almonds \ lb. butter I 2 eggs J teaspoonful of baking powder Beat the butter to a cream. Have the lemon or almonds mixed with cornflour and sugar and add to butter, also eggs well beaten and baking powder, and mix thoroughly. Put a teaspoonful of the mixture in each patty pan, and bake for five minutes in a quick oven. Miss L. Cousland, 2 Kelvingrove Terrace, Glasgow. Your Costume will be $ IMPLY PERFECT If you make sure it is ■ : 4*] ' HroRlSS ™ Y#S>ttW Lfi$TWCC§ 'cor- caucxt IN cue SHOWtR i LG&ft. AT fT THE fftlSINAL .UNSHAKABLE .nm&H I ■ • rot . I mzmim OF ALL HIGH-CLASS DRAPERS, OR FULL PARTICULARS OF WM. FULTON & SONS, LIMITED, P A I S L E V. 173 CORN CAKE. teacupfuls of maize teacupfuls of flour J teacupful of butter £ teacupful of sugar 2 teacupfuls of milk 2 eggs 3 teaspoonfuls of baking powder Pinch of salt Cream the butter. Add eggs and sugar and part of the milk, then beat in the flour, maize, and baking powder well mixed, and remainder of milk. Bake about half an hour in moderate oven. Cut in pieces, and eat with golden syrup or sugar. Miss Rickard, West Norwood, London. COCOANUT ROCK CAKES. £ lb. cocoanut | 7 ozs. sugar Whites of 3 eggs Grate the cocoanut and mix with the sugar and the whites. Lay a buttered paper on a flat tin, and with a fork drop the cake mixture in little heaps on it. Bake in a moderate oven for half an hour. Miss L. C. Millar, Glasgow. COCOANUT BUNS. i£ breakfastcupfuls of flour (£ lb.) | 2 ozs. butter J breakfastcupful sugar (4 ozs.) 1 1 egg 1 breakfastcupful cocoanut (6 ozs. ) I 2 teaspoonfuls baking powder Little milk Rub butter into flour. Add other ingredients, and drop in small pieces on to a greased oven tin and bake. Miss Rickard, West Norwood, London. COBURG CAKES. 6 ozs. flour 2 ozs. butter 2 ozs. sugar 2 ozs. treacle \ teacupful milk 1 teaspoonful cinnamon 1 teaspoonful mixed spice \ teaspoonful ginger | teaspoonful soda, small 1 egg

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