Ethel Cakes

Ingredients

• oz. Brown & Polson’s ‘Patent’ Corn Flour.
• 2 Py ae Paisley Flour.
• 4 oz. Ordinary Flour.
• 2 Eggs.
• 4 oz. Sugar,
• 2 oz. Sultana Raisins.
• 4 oz. Butter.
• 1 oz, Candied Peel.
• 2 oz. Currants.
• 1 oz. Almonds.
• ¥, tea-spoonful Lemon Essence.
• Milk.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter one dozen patty tins.

3. 3

   Blanch and chop up the almonds, clean the fruit and cut up the peel.

4. 4

   Dry them all well.

5. 5

   Mix together the Corn Flour and ordinary flour.

6. 6

   Beat up the eggs well.

7. 7

   Beat the butter and sugar to a cream.

8. 8

   Add the eggs and the flour mixture alternately to the butter and sugar.

9. 9

   Mix well, stir in the fruit, and last of all the flavouring and the Paisley Flour.

10. 10

    Mix lightly.

11. 11

    Fill the tins half full, and sprinkle over them the chopped almonds.

12. 12

    Bake in a moderate oven for about 20 minutes.

13. 13

    Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 6. The excerpt below is the record exactly as published.

. Brown & Polson’s “‘ Patent’’ Corn Flour. I oz. 4 By Paisley Flour, 2 oz. Ordinary Flour. 3 oz. Castor Sugar. 3 oz. Butter. 2 Eggs. Y tea-spoonful Vanilla Essence. Measure out the ingredients. Butter a dozen small baking tins, same tins as for No. 4 will be very suitable. seat the butter and sugar to a cream. Beat up the egys. Mix the three flours well together. Add them to the butter and sugar alternately with the eyes. Then add the vanilla, and bake in the prepared tins for twenty minutes. When ready, lay on a wire tray to cool, ; ae 14 Small Cakes and Buns. No. 19.—ROCK CAKES. 1oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 2 oz, Castor Sugar, 3 oz. Butter. 2 OFC Utranes: 1 Egg. 1 oz. Candied Peel. ‘A little Milk. 4 tea-spoonful Ground 4 tea-spoonful Mixed Spice, Ginger. Measure out the ingredients. Wash and dry the currants and cut the peel into small pieces. Put the ordinary flour into a basin and rub the butter lightly into it. Add the rest of the dry ingredients and mix well. Beat up the egg and add it to the mixture with sufficient inilk to make a very stiff paste. Take two forks and lay the mixture in little rough heaps on a greased baking sheet. Put at once into a very quick oven for about fifteen minutes. Cool on a wire tray. N.B.—The mixture must be very stiff and the oven very hot or the cakes will not keep their shape. No. 20.-—SWISS ROLL, oz. Brown & Polson’s Paisley Flour. 20z. Ordinary Flour, 1 table-spoonful Hot Water. 3 Eggs. Y, tea-spoonful Vanilla Essence, 30z, Castor Sugar. 2 table-spoonfuls Jam, Measure out the ingredients Butter and paper a square flat baking tin (see page 28 for suitable tin). Whisk the whites of the eggs to a stiff froth, then add the yolks one at a time, beating well. Beat in the sugar till dissolved. Mix together the Paisley Flour and ordinary flour, and add them along with the hot water and flavouring. Mixall lightly. Pour into the prepared tin and bake in a hot oven for about ten minutes. Turn out on toa sugared paper with a damp cloth beneathit. Spread with jam (heated) and roll up. N.B.—The suecess of this cake depends mainly on the beating and baking of this mixture. No. 21.—ETHEL CAKES. oz. Brown & Polson’s ‘‘ Patent’’ Corn Flour. 2 110: Py ae Paisley Flour. 4 oz. Ordinary Flour. 2 Eggs. 4 oz. Sugar, 2 oz. Sultana Raisins. 4 oz. Butter. 1 oz, Candied Peel, 2 oz. Currants. 1 oz. Almonds. _¥, tea-spoonful Lemon Essence. Milk.

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