Poor Man's Cake

Ingredients

• 1 pint of flour
• 1 whole egg
• 1 cup of milk
• 1 cup of sugar
• 1 teaspoonfuls baking powder
• flavor with lemon or nutmeg

Method

1. 1

   Rub flour with butter, add baking powder.

2. 2

   Beat egg with milk and sugar, pour into flour mixture, and flavor.

3. 3

   Bake in a moderate oven and cut into slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 53. The excerpt below is the record exactly as published.

cup of milk, i^ ounces butter, juice of a lemon and sugar to taste. 157 With a Saucepan over the Sea Stir on the fire for lo minutes, take off, and add the beaten yolks of 4 eggs and 2 tablespoonflils of chopped almonds. Pour into a pan and bake. Cut into strips and dust with sugar, QUEEN CHARLOTTE'S CAKE. (England.) Mix I pint flour, i cup warm milk, j^ yeast cake, and y^ pound butter beaten to a cream with j^ pound powdered sugar, 4 eggs, J^ pound chopped candied peel, a teaspoonful of cinnamon, and a cup of chopped almonds. Mix as usual, let it rise before adding i cup more flour and the nuts and peel, etc., then let it rise again. Pour into a Turk's head mould and bake i hour. While hot, pour over a syrup, made of i cup sugar, 2 table- spoonfuls of water, and a teaspoonful of vanilla, wine, or cordial. Dust the top with powdered sugar and serve hot, in slices. PARSNIP CAKES. (Very old English recipe.) These do not taste of parsnips at all, and can be found still in the little country farms or cottages. Boil 3 parsnips until tender, mash and press through a sieve, mix in proportions of i tea- cupful to I quart of hot milk, ^ pint of yeast, some salt, and flour to make a stiff batter. Cover, ij;8 With a Saucepan over the Sea set in a warm place, and when risen to twice its size, knead into flat cakes, very thin. These must rise again and be baked until brown. Can be eaten with butter, like crumpets or scones, or with gravy, like Yorkshire pudding, with a roast of meat. PARKIN CAKES. (England.) These are eaten on Guy Fawkes* Day. Mix i ^ pounds of flour, ^ pound butter, ij4 pounds fine oatmeal, 2 pounds brown sugar, 2 ounces of pow- dered ginger, i pint molasses, 3 teaspoonfuls of carbonate of soda, and 2 ounces butter, and a tea- spoonful of vanilla or lemon. Let it stand i hour. Roll into thin cakes, and bake in a slow oven at least an hour. Half the recipe is sufficient for a small family. SHREWSBURY CAKES. (England.) Mix I pound powdered sugar with 2 pounds flour, add nutmeg and some caraway seeds, — currants may be used instead, — 2 eggs, whites and yolks beaten separately, and 6 ounces melted butter. Roll out very thin, cut into diamonds, and bake. These are very fine, and will keep a long while in a tin box. 159 With a Saucepan over the Sea BRANDY SNAPS. (England.) Mix y^ pound butter, J^ pound brown sugar, J^ pound flour, and i pint molasses. Drop in spoonfuls in a buttered tin, and bake in a hot oven. Take out and put near the fire to dry. These are favorite cakes with school-children in England, and are crisp and curly when rightly made. HERMITS. (England.) Mix 2 eggs, 2 cups brown sugar, J^ cup butter, Yz a cup of currants, i teaspoonful of chopped cloves, the same each of grated nutmeg and soda, melted in water, and of cinnamon. Beat all well, add enough flour to make a stiffs paste, and roll out thin. Cut in rounds, and bake in a hbt oven. POOR MAN'S CAKE. (England.) Rub I pint of flour with a piece of butter the size of an egg, well together, add i teaspoonfuls baking powder to the flour first. Beat i whole egg with I cup of milk and i cup of sugar, pour these into the flour and butter, and flavor with lemon or nutmeg

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