Luncheon Cake

Ingredients

• half a pound of fresh butter
• three-quarters of a pound of fine flour
• a quarter of a pound of ground rice
• a pinch of salt
• half a pound of moist sugar
• four ounces of currants
• half an ounce of caraway seeds
• half a nutmeg
• an ounce of candied lemon

Method

1. 1

   Rub the butter into the flour, add the ground rice, salt, sugar, currants, caraway seeds, and nutmeg.

2. 2

   Dissolve baking soda in boiling milk, cool, and stir in beaten eggs.

3. 3

   Moisten the dry ingredients with this liquid, mix thoroughly, and bake in a buttered tin until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 868. The excerpt below is the record exactly as published.

Luncheon Cake. — Any good plain cake may be used as a luncheon cake, nevertheless recipes arc here given for two or three. Rub half a pound of fresh butter into three-quarters of a pound of fine flovu' ; add a quarter of a pound of ground rice, a pinch of salt, half a pound of moist sugar, four ounces of currants, picked and washed, half an ounce of caraway seeds, if liked, half a nutmeg, grated, and an ounce of candied lemon

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