Mecca Loaves

Ingredients

• a half pint of milk
• a quarter of a pound of good fresh butter
• three or four eggs
• a small cupful of cream
• orange essence
• roughly-powdered lump sugar

Method

1. 1

   Boil milk and butter, stir in flour and eggs, flavour with orange essence, add cream, drop onto a baking sheet, cover with beaten egg and sugar, and bake until golden yellow.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 914. The excerpt below is the record exactly as published.

Mecca Loaves. — Put a half pint of milk, or of milk and water, into an enamelled stew- pan, with a quarter of a pound of good fresh butter. When the milk boils, and the butter is dissolved, draw the pan from the fire, and stir in, gradually, from four to five ounces of fine flour and three or four eggs, one by one. Flavour -wdth orange essence, and add, just before baking, a sm.all cupful of cream, well frothed, which should be stirred gently -svith the rest. Drop this paste from a table-spoon on to a baking-sheet, at equal distances ; do this slowly, to give the loaves the proper elon- gated form. Cover with beaten egg, and strew roughly-powdered lump sugar

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