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Dumbarton Cake

Name: Dumbarton Cake
Yield: 5 servings
Ingredients: Beat up four eggs; half a pint of new milk; half a pound of butter; one pound of white sugar; a wine-glassful of brandy; a quarter of an ounce of cinnamon; the same of grated nutmeg; Dissolve as much carbonate of soda as will cover a shilling in a table-spoonful of hot water; beat in sufficient flour to make the mixture as for a pound cake

From Cassell's dictionary of cookery, 1892

Serves 5

Probable cost, 2s.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 476. The excerpt below is the record exactly as published.

Dumbarton Cake.— Beat up four eggs with half a pint of new milk, and flavour them with orange-flower or rose-water. Turn half a pound of -butter to cream, and work into it one pound of white sugar. Put these together, and add a wine-glassful of brandy, a quarter of an ounce of cinnamon, and the same of grated, nutmeg. Dissolve as much carbonate of soda as will cover a shilling in a table-spoonful of hot water, and beat in suSicient flour to make the mixture as fer a pound cake

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