Currant Cake

Ingredients

• One half cup butter
• i of sugar
• 2 eggs
• half cup milk
• I ^2 cups flour
• i ^ tea-spoons baking pow-der
• I cup well washed currants

Method

1. 1

   Stir in the currants last.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 110. The excerpt below is the record exactly as published.

i ^ tea-spoons baking powder, 3 eggs, 2 cups flour, nutmeg. 3l8 DOMESTIC GUIDE. COTTAGE CAKE. Three-fourths of a cup of butter, i cup white sugar, I ^ cups flour, 4 eggs, yolks and whites beaten separately, a table-spoonful sweet milk, i ^ tea-spoonfuls baking powder, lemon and a little salt. Rub the baking powder into the flour. SCOTCH CAKE. One pound flour, i pound sugar, 3 eggs, 2 table-spoons ground cinnamon, ^ of a pound of butter. Mix the butter with the flour, and then add the other ingredients. If not sufficiently stiff to roll add more flour. NO. 2. Two pounds flour, i pound butter, half pound powdered sugar, and chop flour and butter togeth- er. Having made the butter quite soft by setting near the fire, knead in the sugar. Roll into a sheet not quite half an inch thick, and cut in two- inch squares. When you want them to look nice put a few sugar comfits in the center. They will stick by pressing them with the finger when plac- ing them in. Bake a light brown. Put in a stone crock for a few days. They will get soft. Just melt them in your mouth. SCOTCH CURRANT BUN. Take I pint soft yeast, I tea-cupful shortening (lard and butter), 2 tea-cupfuls brown sugar, i pound dried currants, i pound raisins cut in two, ]^ pound citron. Take 6 eggs, beat them, and put in allspice, cloves and nutmeg according to taste. COOKING DIVISION. 319 Mix sugar and butter first, then add eggs and fruit, then yeast, water and flour, and mold out into 3 loaves, as you would do in baking ordinary loaves of bread, taking about the same quantity of flour. Then set to rise, which will take about 4 hours. Then bake in a moderately heated oven i hour. CHOCOLATE AND VANILLA CAKE. One and a half cups of sugar, one and two-thirds cups of flour, half cup butter, i y^ cups milk, half cup corn starch, 2 tea-spoons baking powder, the whites of 6 eggs beaten to a froth, 3 tea-spoons vanilla extr?ct. Bake in layers of either 2 or 3, and spread frosting between and on top. Frosting: The whites of 2 eggs beaten till you can turn the plate bottom side up, and half a pound of pulverized sugar. Take the yolks of the eggs you have just broken, and make chocolate cade : One and a half cups white sugar, ^ cups butter, 2]/^ cups flour, half a cup milk, the yolks of 8 eggs, 2 tea-spoons baking powder. Flavor with lemon or vanilla, bake in round pie tins in 5 layers, put chocolate frosting between, made in this way : The white of 3 eggs beaten very light, half a pound of powdered sugar, half a cake German sweet chocolate, or the same quantity of the bit- ter. CREAM PUFFS. Take 2 whole eggs, with i cup of sugar, half a cup of butter, i cup of sweet milk, 2 tea-spoons. 320 DOMESTIC GUIDE. baking powder, 2]/^ cups flour, flavor with lemon Split the cakes while hot, and fill with cream, two- thirds of a cup of flour, I pint milk, 2 eggs. Heat the milk, mix sugar, eggs and flour together, and add to the milk ; flavor and cook till like cream. CINNAMON CAKE. One cup sour cream, i cup sugar, half cup melted butter, i ^^^, half tea-spoon soda. Mix as for cookies, roll out, and spread ground cinnamon over the top, and then roll up as a roll of jelly cake, slice off with a sharp knife, and bake. Any good cooking recipe will do. JELLY ROLLS. Three eggs, half a cup sugar, i cup flour, i^/^ tea-spoonfuls baking powder, the whites of 4 eggs,. two-thirds cup pulverized sugar, half cup flour, half tea-spoonful baking powder, and a little salt. COCOANUT CAKE. One cup butter beaten to a cream, 3 cups sugar, 3 cups flour, 3 tea-spoonfuls baking powder, half cup sweet milk, the whites of 10 eggs, to be baked in layers like jelly cake. Instead of jelly, make a pastry of the whites of 3 eggs and i pound of pow- dered sugar, I box of desiccated cocoanut soaked in milk, and put between the layers. CITRON CAKE. Four eggs well beaten, i y^ pounds sugar, ^ pound butter, i pint sweet milk, i^ pounds flour, half pound citron. Cut in thin pieces, well floured, baking powder as usual. COOKING DIVISION. 32 1 CREAM CAKE. Two table-spoons butter, 2 tea-cups sugar, 3 eggs, half tea-cup sweet milk, 2 table-spoons cold water, 2 tea-cups flour, 2 tea-spoons baking pow- der. Bake quickly on 3 or 4 round tins. The ** cream" for same is half pint milk, half tea-cup sugar, small piece butter, i egg, i table-spoon corn-starch. Boil until very thick. When nearly cold flavor with vanilla. When the cakes are cool put them together with it. GOLD AND SILVER CAKE. One tea-cup white sugar, half tea-cup butter, whites of 4 eggs, two-thirds tea-cup sweet milk, 2 tea-cups flour, 2 tea-spoons baking powder, flavor. Gold Cake : Same as above, using the yolks (A the eggs and adding i whole egg. CURRANT CAKE. One half cup butter, i of sugar, 2 eggs, half cup milk, I ^2 cups flour, i ^ tea-spoons baking pow- der, I cup well washed currants

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