Muriel's Christmas Cake

Ingredients

• a quarter of a pound of butter
• a quarter of a pound of sugar
• a quarter of a pound of flour
• half an ounce of candied peel
• two very well-beaten eggs

Method

1. 1

   Beat butter to a cream, add sugar and flour, then the candied peel and eggs.

2. 2

   Bake in a buttered tin in a quick oven.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 17. The excerpt below is the record exactly as published.

a quarter of a pound of sugar into a syrup with half a pint of water. When it is boiling, drop in any fruit you wish to stew, and boil it gently till the fruit is soft. Apples and rhubarb will take longer than raspberries, strawberries, currants, or other summer fruits. 99 CAKES, BISCUITS AND BREAD Baby^s Cake Four ounces of corn-flour, three ounces of white sugar sifted, two ounces of butter, one egg, and one eggspoonful of baking powder. Rub the butter into the flour, mix in all the other ingredients, lastly stir in the egg and, if necessaiy, a tiny drop of milk, beat well together and bake on a tin in a slow oven. Sunny Dale Cakes Put half a pound of flour into a basin, and rub into it with your hands three quarters of an ounce of butter. Beat an egg and add it to the mixture. Make one teacupful of milk just warm, and pour it over a quarter of an ounce of German yeast. Mix it thoroughly, and 103 The Child'^s Cookery Book when it is free from lumps, pour it into the flour, &c., and mix all well together. Knead the dough thoroughly. This is done by doubling up your fists and punch- ing it hard till it is a nice ball on your pastry board. Then grease three cake tins, divide your dough into three pieces, knead each piece, and put it into a cake tin. Put it before the fire to rise for an hour, and then bake for about twenty minutes in a good oven, not too hot. Turn out on a sieve to get cool. HazeKNut Cakes One ounce of hazel nuts, after they are cracked, and a quarter of an ounce of sweet almonds minced very finely, one and a half ounces of sifted sugar, the white of an egg beaten to a stiff froth, mix the ingredients well together, and add sufficient flour to make it stiff, roll out the paste, cut into rounds with the top of the flour dredger, 104 T'he ChiWs Cookery Book and bake in a slow oven for twenty minutes. Use as little flour as possible, or the biscuits will be too hard. Picnic Cake One egg, its weight in flour, butter, ground rice, and sugar, one teaspoonful ot baking powder, and a very little milk. Mix all well together, and spread on trays made of buttered paper turned up at the sides, bake for ten minutes in a quick oven. Spread with jam, and put one layer of cake on the other, sprinkle with castor sugar, and cut in small squares. Cousin Lily's Cake Three ounces of sifted sugar, two ounces of flour, a tablespoonful of water, the yolks of two eggs and the white of one. Prepare the tin by making it warm and buttering the inside well, then sift sugar over it and 105 T^he Child'^s Cookery Book shake out all that does not stick. Whisk the eg-gs well, and then boil the sugar and water together, and add it boiling to the eggs, beating all the time ; beat this mixture for half an hour, then gradually stir in the flour, which should be warmed, then pour quickly into the tin, which should not be quite filled. Bake for half an hour. MurieFs Christmas Cake Beat a c|uarter of a pound of butter to a cream, add a quarter of a pound each of sugar and flour, half an ounce of candied peel chopped fine, and two very well-beaten eggs

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