Kneaded Plum Cake

Ingredients

• Two and a half cupfuls of sugar
• half a cupful of butter
• half a cupful of sour milk
• two spoonfuls of cream
• a teaspoonful of saleratus
• half a spoonful of cinnamon
• and of nutmeg
• a cupful of chopped raisins
• and flour enough to knead (about six cupfuls)

Method

1. 1

   Roll an inch thick, and cut in oblong pieces.

2. 2

   Bake on sheets in a quick oven.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 163. The excerpt below is the record exactly as published.

teaspoonful of saleratus, and two of ginger. This is excellent. Hard Gingerbread. One cupful of sugar, one of butter, one-third of a cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of saleratus, one table-spoonful of ginger, flour enough to roll. Roll thin, cut in oblong pieces, and bake quickly. Care must be taken that too much flour is not mixed in with the dough. All kinds of cakes that are rolled should have no more flour than is absolutely necessary to work them. Canada Gingerbread. One cupful of butter, two of sugar, one of molasses, five of flour, three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one tea-cupful of cream or rich milk, one table- spoonful of cinnamon, one pound of currants. Beat the but- ter to a cream. Add the sugar, molasses and spice ; next the eggs, well beaten ; then the milk, in which the soda has been dissolved, next the flour \ and lastly the currants. This will make three sheets, or two very thick ones. Bake in a CAKE. 329 moderately-quick oven, if in three sheets, twenty-five minutes ; if in two sheets, ten minutes longer. Fairy Gingerbread. One cupful of butter, two of sugar, one of milk, four of flour, three-fourths of a teaspoonful of soda, one table-spoon- ful of ginger. Beat the butter to a cream. Add the sugar, gradually, and when very light, the ginger, the milk, in which the soda has been dissolved, and finally the flour. Turn baking pans upside down and wipe the bottoms very clean. Butter them, and spread the cake mixture very thin on them. Bake in a moderate oven until brown. While still hot, cut into squares with a case-knife and slip from the pan. Keep in a tin box. This is delicious. With the quantities given a large dish of gingerbread can be made. It must be spread on the bottom of the pan as thin as a wTafer, and cut the moment it comes from the oven. Shewsbury Cake. Two cupfuls of butter, one pint of sugar, three pints of flour, four eggs, half a teaspoonful of mace. Roll thin, cut into small cakes, and bake in a quick oven. Not a particle more of flour than what is given above must be used. The cakes should be made in a rather cool room, and they can- not be made in very warm weather. They can be kept a long time, and are delicious. Jumbles. Three cupfuls of sugar, two of butter, five of flour, one egg, half a teaspoonful of soda, flavor to taste. Roll thin, sprinkle with sugar, cut in round cakes, and cut a small piece from the centre of each. Bake in a quick oven. Seed Cakes. Three -fourths of a pint of sugar, one cupful of butter, a quart and half a pint of flour, one teaspoonful of saleratus, 330 MISS PARLOA'S NEW COOK BOOK. two eggs, and seeds. Roll thin, cut in round cakes, and bake quickly. Cookies. One cupful of butter, two of sugar, five of flour, a tea- spoonful of saleratus, dissolved in four of milk; one egg, flavor to taste. Roll and bake like seed cakes. Hermits. Two cupfuls of sugar, one of butter, one of raisins (stoned and chopped), three eggs, half a teaspoonful of soda, dis- solved in three table -spoonfuls of milk ; a nutmeg, one tea- spoonful each of clove and cinnamon, and six cupfuls of flour. Roll about one-fourth of an inch thick, and cut with a round cake cutter. Bake in a rather quick oven. It will take about twelve minutes. [Mrs. L. C. A. Kneaded Plum Cake. Two and a half cupfuls of sugar, half a cupful of butter, half a cupful of sour milk, two spoonfuls of cream, a tea- spoonful of saleratus, half a spoonful of cinnamon and of nutmeg, a cupful of chopped raisins, and flour enough to knead (about six cupfuls)

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