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English Moss Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
The icing should break nicely in baking to have a moss-like appearance.
Presented as published in 1907. 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
Nutrition per serving
433Calories
11 gProtein
95 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein11 g
Carbohydrates95 g
Fiber0.3 g
Sugars20 g
Total Fat9.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol22 mg
Sodium6.1 mg
Potassium191 mg
Calcium36 mg
Iron5.6 mg
Magnesium33 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate152 mcg
Choline0.5 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 47. The excerpt below is the record exactly as published.
ENGLISH MOSS CAKE I lb. sugar, ^ lb. butter, i qt. molasses, 1 pt. milk, jyi oz. soda, ^ lb. citron, ^ lb. currants, yi oz. cloves, % oz. allspice, % oz. lemon extract, 5 lbs. flour. Chop citron and currants together very fine, and mix the same way as for ginger snaps. Put away to cool over night. Beat three whites of eggs firm and mix with icing sugar to a thin icing. Roll the mixture out same as for snaps, spread the icing over very thin and cut out in cakes with a two- or three-inch cutter. Put on pans and bake same way as for snaps in a medium heat. The icing should break nicely in baking to have a moss-like appearance. 333— VANILLA CRISPS, i^ lb. sugar % lb. butter ^ oz. ammonia 1 pt. eggs 4 lbs. flour i lb. cornstarch vanilla flavor, milk to mix. Mix same as for cookies. Roll into a very thin sheet, cut with oval cutter, wash and turn on almonds; put on pans and bake in a medium heat. 334— ROCK CAKES. 2 lbs. sugar 1% lb. butter 7 eggs i pt. milk I oz. ammonia 4 lbs. flour lemon extract. Mix same as for sugar cookies; break out in pieces; put on pans and stamp with the rock cake stamp, or use a fork and press down cross wise; wash and bake in good heat. 335— ENGLISH ROCK CAKE. 1 lb. sugar
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