Mother's Cake

Ingredients

• 1 lb. of flour (Coomb's Crated)
• 2 ozs. of candied peel
• 1 oz. of lard
• 2 eggs
• 4 oz. of sugar
• 4 oz. of Valencia raisins
• 4 pint of milk
• Grated nutmeg

Method

1. 1

   Put the flour into a basin with a pinch of salt, rub the lard well into it, add the raisins stoned, the peel cut small, the sugar and grated nutmeg; stir together, beat the eggs in a separate basin, add the milk, pour to dry ingredients and mix all thoroughly.

2. 2

   Bake one and a half hours in a slow oven.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 67. The excerpt below is the record exactly as published.

ozs. of lard | 1 egg 1 oz. of sugar 1 teacupful of milk 4 oz. of cream of tartar METHOD. Mix dry ingredients well together, add the eggs, and sufficient milk to make into firm paste. Roll out upon a floured board to about half an inch in thickness, divide into 3 ecpial parts, and cut each 3 into 4. Brush over with beaten egg, and bake in moderate oven about 10 minutes. No. 451. MOTHER’S CAKE (very good). INGREDIENTS. 1 lb. of flour (Coomb's Crated) 2 ozs. of candied peel (i ozs. of lard ! 2 eggs 4 oz. of sugar j Salt 4 oz. of Valencia raisins 4 pint of milk Grated nutmeg

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