Pitcaithly Bannock

Ingredients

• 1 lb. flour
• 2 oz. chopped almonds
• 1/4 lb. castor sugar
• 2 oz. chopped peel
• 2 oz. carraway seeds
• 1/4 lb. of butter

Method

1. 1

   Put into a basin, melt the butter; pour in.

2. 2

   Mix to a stiff paste; turn on to the board, and knead well.

3. 3

   Make it into a round cake about 1 inch thick.

4. 4

   Lay it on a baking-sheet, and bake in a moderate oven for twenty minutes.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 77. The excerpt below is the record exactly as published.

alf lb. castor sugar, 6 oz. finest flour, 5 eggs, 1 oz. of fresh butter, 1 lemon grated. Beat the yolks and whites separately, stir the sugar into the yolks, melt the butter and add it, then the flour and lemon ; mix thoroughly ; whip the whites very stiff and beat them in lightly. Pour the mixture into a buttered tin, and bake in a hot oven for one hour. Bride Cake. Two lb. fresh butter, 2 lb. castor sugar, 2 \ lb. finest flour, 20 eggs, 1 lb. raisins stoned and cut up, 2 lb. sultanas, 2 lb. currants, 1 lb. mixed peel, 1 lb. sweet almonds blanched and chopped, the juice and rind of two lemons, 1 dessertspoonful of cassia, J oz. of ground ginger, \ oz. ground cloves, J pint best brandy. Cream the butter and the sugar in a very large basin with the hand, drop in the eggs alternately with the flour, mixing very thoroughly ; then the fruit and seasoning ; last, the brandy. All this must be very well mixed. Butter a large :tin hoop and on it a bottom of buttered paper, put the mix- 196 MISS CAMEBOtPS COOKERY BOOK. ture into it and bake in a moderate, steady oven from five to six hours. A week after it is made it should be covered with almond icing, wrapped up and put away till a week he- fore it is required, when it should be iced and ornamented according to taste. This is an excellent cake, very good to eat, and not injurious. Chelsea Buns. Two lb. pastry flour, 3 oz. castor sugar, 3 oz. butter, \ oz. carbonate of soda, \ oz. of cream of tartar, 1 egg, i table- spoonfuls slightly warm milk, J oz. carraway seeds, \ salt- spoonful ground ginger. Put the flour into a basin, add the sugar and cream of tartar, rub in the butter, add the seeds, and ginger, and soda — beat the egg with the milk, and mix all to a smooth spongy dough. Divide it into twenty long strips and roll each into a coil; put them on a buttered baking-tin, brush over with egg, sprinkle with sugar, and bake quickly. Ladies' Fingers. Take 7 eggs, £ lb. sifted sugar, 5 oz. of flour. Separate the yolks from the whites of the eggs; put the yolks in a basin with the sugar, and stir together till the mixture is light and creamy ; whip the whites to a stiff froth, and add them gradually with the flour. When well mixed, lay it out in the form of fingers on strong paper. Bake in a moderate oven a delicate colour. When done, wet the under side of the paper with a brush, when the fingers can be removed without breaking; stick two and two together. Essex Almond Cakes. Half lb. butter, J lb. sugar, f lb. flour (Hungarian), £ lb. almonds, 6 eggs, £ gill of milk, 1 oz. pistachios, 1 teaspoonful baking powder. Beat the butter to a cream with the sugar, blanch and pound the almonds, and add them to the butter; mix in the flour, milk, and eggs ; cut the pistachios in strips MISS CAMERON'S COOKE BY BOOK. 197 and add them, last of all the baking powder. Bake in gem pans well greased. It will save trouble to use desiccated almonds, which are ready ground. Pitcaithly Bannock. Put into a basin 1 lb. flour, 2 oz. chopped almonds, \ lb. castor sugar, 2 oz. chopped peel, 2 oz. carraway seeds

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