Our Family Raised Cake

Ingredients

• 1 cupful of hop yeast
• 1 cup sugar
• 1/2 cup butter
• 1 cup chopped raisins
• 1 egg
• 1/2 teaspoonful of cinnamon
• 1 teaspoonful of soda

Method

1. 1

   Stir as stiffly as you can, let it rise until night and bake from 30 minutes to an hour, according to heat of oven.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 63. The excerpt below is the record exactly as published.

OUR FAMILY RAISED CAKE. When making bread in the morning, the hop yeast or other sponge rising being light and nice, baker's division. 195 take I cupful and add i cup sugar, ^ cup butter, I cup chopped raisins, i egg, yi. tea-spoonful of cinnamon, cloves or nutmeg, i tea-spoonful soda, stir as stiffly as you can, let it rise until night and bake from ^ to an hour, according to heat of oven. It is very satisfactory and but little labor. BUNS OR SWEET CAKE. Flour I quart. Milk I pint. Butter y^ pound. Eggs 2. Sugar I cup. English currants one-half cup. Yeast 3 or 4 table-spoonfuls. Warm the milk and mix in the yeast, butter and flour, and set to rise 3 or 4 hours. Then mix the beaten eggs, sugar and fruit into the dough and let rise again 2 hours, and when light make in- to small buns or biscuits, and put them close to- gether in baking tins, and when light again brush the top over with a mixture of milk and molasses, and bake in a quick oven. NO. 2. New milk 3 cups. Yeast I cup. Sugar I cup. Flour enough to make a stiff batter. Rise over night. In the morning mix i cup butter with another cup of sugar, i grated nutmeg, I tea-spoonful of saleratus, or i ^ of soda, or 2 of 196 DOMESTIC GUIDE. baking powder, and mix in with sufficient more flour to make all' as stiff as for bread. Let rise again, then mould and cut out, and again light bake in a quick oven. INDIAN GRIDDLE CAKES. Indian meal 3 cups. Soda I tea-spoonful. Sugar 4 tea-spoonfuls. Salt I tea-spoonful. Pour on boiling water, stirring briskly to the thickness of stiff mush. Pour on cold milk till it is as thick as gruel, and then add sifted flour to the consistency of griddle cakes, thick or thin, as pre- ferred. They can be varied by the addition I or 2 eggs beaten and added last. BUCKWHEAT GRIDDLE CAKES. Sift together i quart of buckwheat flour and I tea-spoonful corn meal. In cool weather makeup a moderately thin batter with luke-warm sweet milk. Salt to taste. In warm weather it is best to use water, as the milk would sour. Add one- half tumbler good hot yeast. Make it up in a jar at 9 o'clock at night. The next morning beat in 3 eggs, let it stand 15 or 20 minutes, and just before frying stir in i tea-spoonful of soda

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