Dough Cakes

Ingredients

• 4 lb. of flour
• 4 oz. of lard
• 2 oz. of bicarbonate of soda
• a little more than 1/4 oz. of salt
• sufficient churned milk to make a dough

Method

1. 1

   Sift cream of tartar and bicarbonate of soda with flour, rub in lard, and work in salt and milk to make a dough.

2. 2

   Form into rounds, brush with milk, dock, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 42. The excerpt below is the record exactly as published.

lib. of flour into a large bowl with ilb. of butter and 2oz. of lard, and rub the butter and lard well into the flour with the hands. Then put 1 teaspoonful of bicarbonate of soda on to a plate, and with the back of a spoon crush all the lumps and work it quite smooth ; add it to the flour together with Jib. of washed and dried currants, 1 dessert-spoonful of powdered cinnamon, and 2oz. of candied lemon-peel cut into small pieces. Mix all these well in. Break two eggs in a bowl, beat them till they are very light, and add to them the juice of half a lemon and J pint of milk. Pour this into the flour and other in- gredients, mixing it quickly and lightly into a dough. Put as quickly as possible into the tin and let it bake in a quick oven for the first twenty minutes, then put it in a cooler part of the oven and let bake for an hour longer. Eun a sharp knife into the middle of the Cake, if it is dry when taken out the Cake is done, but if the knife comes out sticky let the Cake stay in the oven a-quarter-of-an-hour longer. (6) Sift 1 teaspoonful of bicarbonate of soda and lib. of flour together, then rub in Jib. of slightly-warmed butter, add three well-beaten eggs, Jib. of washed and dried currants, Jib. of caster sugar, Jib. of minced candied peel, and a pinch of powdered caraway-seeds. Work the ingredients till well mixed. Line a Cake-tin with strips of buttered paper, pour in the mixture, and bake in a quick oven. (7) Small. — Eub Jib. of butter into lib. of flour, adding Jib. of stoned raisins (or Jib. of currants), a quarter of a grated nutmeg, Jib. of caster sugar, and a little salt. Mix all these well together, then dissolve 1 teaspoonful of bicar- bonate of soda in 1 gill of warm milk. Beat up three eggs and add them to the milk, whisking well all the time. Add this to the dry mixture, and beat again for five minutes ; then pour it into tins, lined with oiled or buttered paper, put it in the oven and bake for from one-and-a-half to one- and-three-quarter hours. (8) Two eggs well beaten, 1 pint of milk, 1 pint of flour, 1 teaspoonful of bicarbonate of soda dissolved in a little of the milk, and 2 teaspoonfuls of cream of tartar dissolved in a little water. Make into a batter and bake in buttered moulds. (9) Sift 2oz. of cream of tartar and loz. of bicarbonate of soda with 41b. of flour, and rub into this 4oz. of lard ; make a bay and work in a little more than Joz. of salt and sufficient churned milk to make a dough

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