Dough Cake

Ingredients

• a quartern of dough
• one egg
• half a pound of sugar
• a quarter of a pound of currants
• two ounces of butter
• one ounce of candied peel

Method

1. 1

   Put dough in a basin, add washed currants and chopped candied peel.

2. 2

   Beat in egg and butter.

3. 3

   Grease a tin, pour in the mixture, and bake at 240°C for about 40 minutes.

4. 4

   Cool on its side.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 150. The excerpt below is the record exactly as published.

r of a pound of sugar. N.B. — If peel is disliked it may be omitted. 5. We break one egg into a basin and add to it two table- spoonsful of milk, and beat them up. 6. We stir this into the ingredients in the basin, mixing them all well together. c c 402 National Training School for Cookery. 7. We take a tin and grease it inside with dripping. 8. We pour the mixture into the tin and put it into the oven (the thermometer at the oven door should rise to 2400) to bake for about an hour. 9. After that time we turn the cake out of the tin and stand it on its side slanting against a plate till it is cold. Jt is then ready for serving. N.B. — Thl~ will prevent it getting heavy. Lessons on Making Cakes. — Cornflour Cake. 403 CAKES. Lesson No. 6. CORNFLOUR CAKE. Average cost of a "Cornflour Cake" (about half a pound). INGREDIENTS. . d. 1 tablespoonful of flour I \ lb. of cornflour / \ lb. of loaf sugar • , i 2 oz. of butter 2 1 teaspoonful of baking powder „ o| 2 eggs 2 ~7l Time reqziired, abozit one hour. Now we will show you how to make a Cornflour Cake. 1. We put two ounces of butter into a basin, and beat it to a cream. 2. We add to the butter a qitarter of a pound of pounded loaf 'sugar \ and mix it well. 3. We break in tzvo eggs and beat all well together. 4. We now stir lightly into the mixture a quarter of a pound of cornflour } one tablespoonful of flour , and a teaspoonful of baking powder \ and beat it well together for five minutes. 5. We grease a cake tin inside with butter or dripping. 6. We pour the mixture into the tin and put it imme- diately into the oven (the thermometer at the oven door should rise to 2400) to bake for half an hour. 7. After that time we turn the cake out of the tin and slant it against a plate until it is cold. (This will prevent its getting heavy.) It is then ready for serving. N.B. — If preferred, the mixture could be baked in small tins instead of one large one, in which case it would only take fifteen minutes to bake. C C 2 404 National Training School for Cookery. CAKES. Lesson No. 7. DOUGH CAKE. Average cost of a "Dough Cake' (about two pounds and a half). INGREDIENTS. J a quartern of dough 4 1 egg 1 £ lb. of sugar 1 \ lb. of currants 1 2 oz. of butter 2 1 oz. of candied peel 1 10 Time required, about an hour and a half. Now we will show you how to make a Dough Cake. 1. We put half a quartern of dough (made as for breadr see "Bread," Lesson No. i) into a basin. 2. We take a quarter of a pound of currants, wash them, dry them in a cloth, and pick them over to see there are no stones mixed with them. 3. We add the currants, a quarter of a pourid of moist sugar, and one ounce of candied peel chopped finely, to the dough. N.B. — If liked, half a teaspoo?iful of mixed spice might be added. 4. We now break one egg into the basin, add two ounces of butter

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