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Gcfulde Boterkock (Stuffed Butter Cake)

Name: Gcfulde Boterkock (Stuffed Butter Cake)
Yield: 16 servings
Ingredients: three-quarters of a pound of butter; one pound of flour; three-quarters of a pound of moist sugar; a teaspoonful of ground cinnamon; a pinch of salt; half a pound of finely-chopped citron peel; half a pound of ground almonds; two pounds of powdered sugar; three ounces of butter; half a spoonful of essence of vanilla; the yolks of two eggs

From Soyer's standard cookery, 1912

Serves 16

Let cool before cutting into pieces.

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 281. The excerpt below is the record exactly as published.

Gcfulde Boterkock. (Stuffed Butter Cake.) Make a paste by working three-quarters of a pound of but- ter into one pound of flour with three-quarters of a pound of moist sugar, a teaspoonful of ground cinnamon, and a pinch of salt. Next mix half a pound of finely-chopped citron peel with half a pound of ground almonds, two pounds of powdered sugar, and three ounces of butter. Then flavor with half a spoonful of essence of vanilla and bind with the yolks of two eggs

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