Padeia Cake

Ingredients

• two ounces of fresh butter
• four ounces of ground rice
• four ounces of flour
• two ounces of currants
• two ounces of muscatel raisins
• a small pinch of salt
• two ounces of crushed loaf sugar
• a quarter of a nutmeg, grated
• half a pint of luke-warm milk
• a salt-spoonful of carbonate of soda
• three or four drops of the essence of almonds

Method

1. 1

   Beat butter to cream, mix with ground rice, flour, currants, raisins, salt, sugar, and nutmeg.

2. 2

   Stir in milk with dissolved carbonate of soda and essence of almonds.

3. 3

   Line a mould with paper, fill with dough, and bake in a moderate oven for about one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1075. The excerpt below is the record exactly as published.

Padeia Cake.— Beat two ounces of fresh butter to a cream, ilix with it four ounces of ground rice, four ounces of flour, two ounces of currants, washed, picked, and dried, two ounces of muscatel raisins, chopped small, a small pinch of salt, two ounces of crushed loaf sugar, and a quarter oi a nutmeg, grated. When the dry ingredients are thoroughly blended, make them into a dough, by stirring into them half a pint of luke-warm milk, in which has been dissolved a salt-spoonful of carbonate of soda, and which has been flavoured by the addition of three or four drops of the essence of almonds

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