Luncheon Cake from Dough

Ingredients

• two pounds of dough
• two ounces of fresh butter
• a quarter of a pound of currants
• half a pound of moist sugar
• half a large nutmeg
• a little sliced candied lemon

Method

1. 1

   Rub the butter into the dough, add currants, sugar, nutmeg, and candied lemon.

2. 2

   Let it rise in a warm place, knead, fill tins, let rise again, and bake in a moderate oven.

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.

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 cut into thin slices. Mix the dry ingre- dients thoroughly. Dissolve a tea-spoonful of carbonate of soda in half a pint of boiling milk. Let it cool, then stii- into it three eggs well beaten. Moisten the cake with the liquid, and be careful to mix all very thoroughly. Butter a tin, and line the sides with buttered paper. Put in the cake, and bake in a moderate oven. In order to ascertain when the cake is done, push a skewer to the bottom of it, and when it comes out clear and ch-y the cake is done enough. Let it stand entire for two days before cutting. Time to bake, an hotu' and a quarter. Pro- bable cost. Is. 6d. Luncheon Cake, Irish {see Irish Lun- cheon Cake). Luncheon Cake made from Dough. — Take two pounds of dough just ready for the oven, rub into it two ounces of fresh butter, a quarter of a i^ound of currants, washed, picked, and dried thoroughly, half a pound of moist sugar, and half a large nutmeg, grated, with a little sliced candied lemon

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