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Perth Soda Cake

From Berridge House recipe book, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3413Calories
46 gProtein
685 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories3413 kcal
Protein46 g
Carbohydrates685 g
Fiber7.2 g
Sugars304 g
Total Fat87 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol124 mg
Sodium1886 mg
Potassium1772 mg
Calcium177 mg
Iron15 mg
Magnesium174 mg
Phosphorus637 mg
Zinc5 mg
Copper1.2 mg
Manganese4.2 mg
Vitamin D2.7 mcg
Vitamin C5.4 mg
Vitamin A0.3 mcg
Vitamin E1.9 mg
Vitamin K6 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)20 mg
Folate404 mcg
Choline89 mg
Caffeine0 mg
Water84 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 47. The excerpt below is the record exactly as published.

1 lb. flour, 4 oz. sifted sugar, lb. butter, Method. — Mix flour and sugar together on a board. If the butter is salt, wash it and squeeze 140 COOKERY RECIPES it dry in the corner of a clean towel. Put the butter on the board along with the dry ingredients and work the flour and sugar into the butter with the hands, kneading it well. After the flour is all worked into the butter, knead the whole a little ; then shape out into a cake. Pinch the edges of the cake. Prick over the top of the shortbread with a fork or skewer. Lay the shortbread on a greased tin, and bake in a slow oven for about three-quarters of an hour, till it is a pale brown and quite firm. N.B. — 2 oz. rice-flour can, if liked, be sub- stituted for the same quantity of flour. Perth Soda Cake \ lb. flour, 6 oz. sultanas, i oz. candied orange peel, i oz. butter, ^ teaspoonful carbonate of soda, £ teaspoonful salt, \ lb. rice flour, 6 oz. sugar, 2 oz. lard or dripping, i egg- \ pint sour milk. Method. — Rub the lard and butter into flour and rice. Add sultanas, peel and sugar. Mix soda well into flour. Beat egg thoroughly. Pour into the middle of cake, and add enough milk to make it into a soft dough. Bake one hour and a half. SUPPLEMENTARY RECIPES 141 Citron Buns •i- lb. Hour, 1 oz. rice flour, 3 oz. butter, 3 oz. sugar, grated rind of -b lemon, 1 oz. chopped almonds, 3 oz. chopped citron, 2 eggs, it teaspoonful baking powder. Method. — Rub the butter into the flour. Add all dry ingredients and mix to a stiff dough with the beaten eggs and a little milk. Bake on greased tin ten minutes. Dropped Scones 1 lb. flour, 2 tablespoonsful sugar, 1 teaspoonful baking soda, 1 egg
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