Plain Luncheon Cake

Ingredients

• one pound of flour
• two teaspoonfuls of baking-powder
• a pinch of salt
• four ounces of good beef dripping
• a quarter of a pound of moist sugar
• six ounces of currants
• half a nutmeg
• a quarter of an ounce of caraway seeds
• two eggs
• half a pint of milk

Method

1. 1

   Mix baking powder and salt with flour, rub in beef dripping, add sugar, currants, nutmeg, and caraway seeds.

2. 2

   Make a paste with eggs and milk, bake in a buttered tin.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 868. The excerpt below is the record exactly as published.

a pinch of salt, half a pound of moist sugar, four ounces of currants, picked and washed, half an ounce of caraway seeds, if liked, half a nutmeg, grated, and an ounce of candied lemon cut into thin slices. Mix the dry ingre- dients thoroughly. Dissolve a tea-spoonful of carbonate of soda in half a pint of boiling milk. Let it cool, then stii- into it three eggs well beaten. Moisten the cake with the liquid, and be careful to mix all very thoroughly. Butter a tin, and line the sides with buttered paper. Put in the cake, and bake in a moderate oven. In order to ascertain when the cake is done, push a skewer to the bottom of it, and when it comes out clear and ch-y the cake is done enough. Let it stand entire for two days before cutting. Time to bake, an hotu' and a quarter. Pro- bable cost. Is. 6d. Luncheon Cake, Irish {see Irish Lun- cheon Cake). Luncheon Cake made from Dough. — Take two pounds of dough just ready for the oven, rub into it two ounces of fresh butter, a quarter of a i^ound of currants, washed, picked, and dried thoroughly, half a pound of moist sugar, and half a large nutmeg, grated, with a little sliced candied lemon, if liked. These in- gredients should be rubbed into the dough very lightly. Put the mixture into a basin, cover it with a cloth, and let it stand in a warm place to rise. Then knead the dough, butter some tins, three-parts fill them with "the cake, let it rise for a fc«- minutes, and bake in a moderate oven. If bread is not made at home, a little dough may be procured from the baker's. Time to bake, about an hour and a half. Probable cost. Is. Luncheon Cake, Plain.— Mix two tea- spoonfuls of baking-powder and a pinch of salt with one pound of flour ; rub in four ounces of good beef di-ipi^ing, add a quarter of a pound of moist sugar, six ounces of currants, picked and stoned, half a nutmeg, grated, and a quarter of an ounce of caraway seeds, if liked. Make the mixture up into a paste with two eggs and half a pint of milk

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