Lunch Cake

Ingredients

• i lb. flour, dried and sifted
• I lb. butter
• lb. sugar
• s lb. raisins
• lb. currants
• 4 eggs
• 2 ozs. each of lemon, citron, and orange peel
• 2 ozs. each of lemon, citron, and orange peel
• 2 ozs. each of lemon, citron, and orange peel
• A little allspice
• cinnamon
• and nutmeg
• £ teacupful milk
• i teaspoonful soda

Method

1. 1

   Rub butter and flour into crumbs, add sugar, fruit, and seasoning, then milk and eggs well whisked.

2. 2

   Fire in a moderate oven.

3. 3

   Time, 2 to 2.5 hours.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 58. The excerpt below is the record exactly as published.

LUNCH CAKE. i lb. flour. J lb. butter, i lb. moist sugar, i teaspoonful soda. i lb. Sultana raisins. * lb. candied peel or currants. 1 e?g- £ pint sweet milk. Rub butter among flour. Add other ingredients, and mix well. Pour into a prepared cake tin and bake at once. Miss Barnett, Crosshill. LUNCH CAKE. i lb. flour, dried and sifted. I lb. butter. \ lb. sugar, s lb. raisins. \ lb. currants. 4 eggs. 2 ozs. each of lemon, citron, and orange peel. A little allspice, cinnamon, and nutmeg. £ teacupful milk

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