Oxford Cakes

Ingredients

• Flour, 6 lbs.
• salt, about a table-spoonful
• cinnamon, $ oz.
• nutmeg, oz.
• cloves, i dr.
• the same of mace, all finely beaten and sifted with the salt
• add % lb. of sugar
• 1 lb. or more of fresh butter
• Then add a quart of cream
• a pint of ale yeast
• a gill of mountain wine
• 3 grains of ambergris
• dissolved in the yolks of 8
• and whites of 4 eggs
• and a gill of rosewater
• add 1 lb. of stoned minced raisins
• and 3 lbs. of clean dry currants

Method

1. 1

   Mix the flour with the salt and spices.

2. 2

   Gradually work in the butter, then add the cream, yeast, wine, ambergris, and eggs.

3. 3

   Knead well, keep warm, then add the raisins and currants.

4. 4

   Bake in a gentle oven and frost with rosewater and beaten egg, then sprinkle with sugar and dry in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 357. The excerpt below is the record exactly as published.

OXFORD CAKES.— Flour, 6 lbs. ; salt, about a table-spoonful ; cin- namon, $ oz. ; nutmeg, oz, ; cloves, i dr. ; the same of mace, all finely beaten and sifted with the salt ; add % lb. of sugar ; gradually work into the flour 1 lb. or more of fresh butter ; it will take a long time to work it up. Then add a quart of cream, a pint of ale yeast, a gill of mountain wine, and 3 grains of ambergris, dissolved in the yolks of 8 and whites of 4 eggs, and a gill of rosewater; mix the whole with the flour, and knead them well together. Keep the paste near the fire some time ; then add 1 lb. of stoned minced raisins, and 3 lbs. of clean dry currants

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