Pitcaithly Bannock

Ingredients

• One pound of flour
• half a pound of butter
• two ounces of almonds
• two ounces of candied orange
• two ounces of caraway comfits
• two ounces of powdered sugar

Method

1. 1

   Dry the flour before the fire; then mix it with the almonds, blanched and thinly sliced, the candied orange cut in small shreds, and the caraway comfits; mix all well together with the butter, melted; form the bannock; lay it on a flat baking-tin, and bake it in a rather slow oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 129. The excerpt below is the record exactly as published.

Pitcaithly Bannock. One pound of flour, half a pound of butter, two ounces of almonds, two ounces of candied orange, two ounces of caraway comfits, and two oimces of powdered sugar. Dry the flour before the fire ; then mix it with the almonds, blanched, and thinly sliced, the candied orange, cut in small shreds, and the caraway comfits ; mix aU well together with the butter, melted ; form the bannock ; lay it on a flat baking- tin, and bake it in a rather slow oven. No. 596 — Seed Cake. One pound and a quarter of flour, one pound of butter, one pound and a half of loaf sugar, ten eggs, one ounce of caraway seeds, and a few drops of essence of lemon. Beat the butter to cream, and mix the sugar, powdered, with it. Whisk the whites of the eggs to a strong froth, and add to them the yolks, stin-ed a little with a spoon, but not beaten ; VEGETARIAN COOKERY. 227 mix them with the butter and sugar ; then put in the flour, lightly by degrees, stirring it till well incorporated ; add the caraway seeds, well washed, picked, and dried, and a little essence of lemon ; put it immediately into a buttered tin mould, and bake in a moderate oven. No. 597. — Shrewsbury Cakes. Half a pound of flour, six ounces of sifted loaf sugar, and five ounces of fresh butter. Soften the butter a little, pressing out the water ; mix the flour and sugar together ; work in the butter with a wooden spoon till well incorporated ; then add not quite two table- spoonfuls of water ; mix well 'with the spoon till it becomes a smooth stiff paste ; roll it very thin, and cut the cakes round, or in any other form. If the paste does not roll smoothly, cover it, and set in a cool place till the following day ; then roll it thin ; lay the cakes on baking-tins, and bake in a moderate oven. No. 598. — Shrewsbury Cakes. Three quarters of a pound of flour, six ounces of butter, eight ounces of powdered sugar,

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