Cream Cake

Ingredients

• three ounces of butter
• half a pound of fine flour
• a small tea-spoonful of baking-powder
• two tablespoonfuls of sugar
• a pinch of salt
• a cupful of thick cream
• with an egg
• the rind of a fresh lemon sliced as thinly as possible

Method

1. 1

   Beat the butter to a cream, mix with flour, baking powder, sugar, salt, lemon rind, and thick cream beaten with an egg.

2. 2

   Put in a well-oiled dish and bake in a moderate oven for more than half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 420. The excerpt below is the record exactly as published.

Cream Cake — Beat three ounces of butter to a cieam, and mix with it, very smoothly, half a pound of fine flour, a^gmall tea -spoonful of baking-powder, two table- spoonfuls of sugar, a pinch of salt, the rind of a fre.sh lemon sliced as thinly as possible, and a cupful of thick cream beaten up with an egg. If the cream is a little turned it will not signify; indeed, it is rather an advantage than otherwise. It should make a lir/ht: batter. Put it in a well- oiled dish, and bake in a moderate oven for rather more than half an hour. Probable cost, Is. 2d. Sufficient for a small cake. Cream Crust. — Pastrj' is much improved if it is mixed with cream instead of water. Less butter will be required ; indeed, for home consumption, it is very good without any at all. It should be baked as soon as made. Cream Fritters, — Pound in a mortar half a dozen macaroons, two ounces of sugar, half a tea-spoonful of saU, and the rind, grated, of half a lemon. Beat up two whites and half a dozen yolks of eggs separately, with half a pint of cream, and stir all well together. CRE ( 161 ) CRE Then fry the fritters a light bro\\-n, both sides alike, and serve them quickly, with wiuc sauue and fine powdered sugar. Probable cost. Is. 9d. Time, four to five minutes to fry. Sufficient for five or six persons. Cream, Italian. — Put one ounce of best isinglass, six ounces of loaf sugar, half a pod of vanilla, and a pint of milk into a saucepan, and boil it slowly, stirring all the time, until the isinglass is dissolved. Strain the mixture, and, when a little cool, mix it with a pint of thick cream. AVhisk it quickly till it thickens. Put it into a well-oiled mould, and set it on ice, or, if preferred, serve in glasses. Time, from ten to thirty minutes to dissolve the isinglass. The best requires the longest boiling. Pro- bable cost, 3s. Sufficient for a quart mould. Cream, Lem.on. — Rub the thin rind of a lemon on a quarter of a pound of loaf sugar, and squeeze over it the juice of two lemons, and add two glasses of sherry. Let it stand for nearly an houi-. Strain the syrup, and pom- over it one pint and a half of cream which has been boiled and slightly cooled. Pour it rapidly from one jug to another, till it is thoroughly mixed, and a little curdled. Serve in custard- glasses. Probable cost, with cream, 2s. 8d., exclusive of the sheiTy. Sufficient for ten or twelve glasses. Cream., Ijem.OIl (Another way). — Put one pint of cream into a scrupulously clean saucepan, with four table-spoonfuls of sifted sugar, the thin rind of a lemon, and one ounce of best isinglass. Sim- mer gently until the isinglass "is dissolved, let it cool a little, then add the yolks of two eggs well beaten. Strain the liquid into a jug; put the jug into a saucepan of cold water, place this over a slow fire, and stir it constantly until it thickens; it must not boil. When nearly cold, add the juice of the lemon. Pour the cream T)ackwards and for- wards for a few minutes until the juice is well mixed. Put it into a well-oiled mould, and keep in a cool place until set. Turn it out be- fore serving. Crood cream may be made of Swiss milk ; if this is used, the sugar must be omitted. Time, half an hour. Probable cost, 2s. lOd. with cream, Is. 8d. with Swiss milk. Sufficient for one pint and a half mould. Cream, Lemon (another way).— Peel three lemons, and put the thin rind with a quait of new milk into a saucepan. Add six or eight blanched almonds, half a pound of sugar, and two ounces of gelatine which has been soaked in half a pint of water. Let all boil gently for a few minutes, cool the milk a little, and mix it gradually with the yolks of six eggs. Pom- it from one jug to another till nearly cold, then add the juice of the lemon, pour it again backwards and forwards, put it in a well-oiled mould, and let it stand in a cool place until ready to turn out. Probable cost, 2s. 3d. Sufficient for a largo mould. Cream, Lemon (another way).— Peel three lemons, and squeeze out the juice into a quart of good milk ; add the peel cut in pieces, and cover the vessel for a few hours. Then add the yolks of six eggs well beaten, and a pint of water sweetened ^\-ith a quarter of a pound of sugar. Strain the milk, and simmer it ovei- a gentle fire until it becomes of the consistency of cream, and ix)ur it into jelly-glasses. Time, ten minutes to simmer the cream. Probable cost. Is. 2d. Sufficient for one dozen and a half glasses. Cream of Rice Soup. — This is made by thickening some good stock with ground rice. The rice should be mixed smoothly with a little cold water, and added to the boiling stock. Cream, Omelet.— Mix very smoothly three dessert-spoonfuls of ground rice with half a pint of cream, a little at a time, and put it into a saucepan with a small pinch of salt, the thin rind of a lemon, two table-spoonfuls of suga

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