Moravian Cake

Ingredients

• A pint bowl full of bread dough
• half a cup of batter
• a cup and a half of sugar
• three eggs

Method

1. 1

   Beat together, pour into buttered pans, let it rise an hour, sprinkle cinnamon and sugar thickly over the top, and bake in a quick oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 120. The excerpt below is the record exactly as published.

Moravian Ca&e. A pintrbowl full of bread dough ready for the pans, beat into it half a cup of batter, a oup and a half of sugar, and three aggs ; beat well together, pour into buttered pans, let it rise an hour, sprinkle einnamon and sugar thickly over the top, and Dake in a quick oven. * Susk, No. 1. Stir together until light a teacup of butter, a oolBFeeoup of sugar and two eggs \ boil a pint of new milk and pour over them boiling hot; stir in flour until a stiff sponge, add half a teacup of yeast, and when perfectly light, roll out with as little flour as possible ; out in cakes, put them in buttered pans and set in a warm place until very light. Bake in a quick oven ten or fifteen minutes. This sponge should be set in the evening, kept in a warm place, and made up in the morning. * Very fine Busk, Ho. 2. Two pounds of flour, half a pound of sugar, half a pound of butter, one pint of milk, five eggs beaten light, a teacup of yeast and a teaspoonful of salt. Warm the milk and butter together, stir in the sugar, then the eggs and flour alternately, and set to rise in a warm place. Bake it all in one, and out or break it. To be eaten with butter. Busk, No. 3. One quart of milk, a teacup of cream, half a pound of lard, a quarter of a pound of butter and a teaspoonful of salt ; boil the milk and cream together, stir in while boiling the butter and lard ; beat two eggs very light, stir in them a pound of sifted sugar, pour the milk boiling hot over the sugar and eggs, stir- ring all the time. When cool, stir in flour sufficient to make a stiff batter, the salt and a teacup of yeast When very light, add more flour, and knead into a sofL dough. Let it rise again, then roll out and cut into biscuit, wet the tops with sugar and milk. Let them get very light, and bake them in a quick oven Biffc sugar over them whilst hot 860 €OOKEB T FROM EXPERIENCE. Bread Biuk. Take as much bread dough, when ready for the pans, as would make one loaf; spread it open, put on it a ooffeecup of sugar, butter the site of a large egg, and a little grated nutmeg; work all well together, mould it out, let it get very light, and bake in a quiok oyen^ either as rusk or all in one loaf. * Dried Busk. Boil a quart of milk, stir in it half a pound of butter and a little salt. When oool, but not coldy add a pound of sifted sugar, flour to make a stiff batter, and a teacup of yeast. Set this over night ; in the morning, add enough flour to make a soft dough, and let it rise until very light ; then roll out a little more than half an inch thick, cut them out the size of tea-biscuit, lay them in well-greased pans, two layers in each pan ; let them rise until very light, and bake about half an hour in a quick oven. When tone, break them apart, spread them separately in pans, and let ihem dry slowly in a moderate oven until crisp and brown. If they are put in bags and hung up when cold, they will keep a jong time, and are nice for delicate persons or young children. * Soft Gingerbread* Ho. 1. Two cups of sugar, one of butter, one of thick milk, one of molasses, three of flour, three eggs

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