Potato Flour Cakes

Ingredients

• 2oz. of butter
• 3oz. of potato flour
• 4oz. of powdered loaf sugar
• one large egg
• a tablespoonful of cream
• two tablespoonfuls of well-washed and dried currants

Method

1. 1

   Beat butter to cream, mix in flour, sugar, egg, and currants.

2. 2

   Beat until light, pour into buttered tins, and bake for 10-12 minutes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 85. The excerpt below is the record exactly as published.

2oz. of butter or clarified dripping and a little water, beating it well together. Now put 31b. of flour into a basin, make a hollow in the centre with your knuckles, and into this drop the mashed potato, two whole eggs, and, lastly loz. of dried yeast previously creamed with a teaspoonful of sugar and dissolved in a pint of tepid milk. Knead this all together with as much water as will produce a very soft dough, and let it rise for several hours. When sufficiently risen, put this dough into well-buttered rings, and again let it rise before baking. About half a teaspoonful of salt should be added to each pound of flour, and, if handy, skim milk, or half milk half water, may be used in thp mixing instead of water. Queen or Drops. — Cream together lib. each of butter and sugar, then work to this (two or three eggs at a time) fourteen eggs, working each lot well in before adding the next (if too many are added together the mixture is liable to thin suddenly and to curdle in the beating up, a remark that applies to most cake mixing) ; now sift into this lib. of fine flour and 4oz. well washed and dried currants. When this is thoroughly mixed drop it on to a board spread with clean, strong paper in tiny heaps the size of a penny, and bake in a hot oven. Shrewsbury . — Cream together Jib. each of butter and caster sugar ; then work in Jib. of fine sifted flour, moistening it with one whole egg ; roll it out vei-y thin, cut or stamp it out in lozenges, rounds, &c. ; ornament each with two or three carraway comfits or finely-shred 134 BREAD, CAKES, AND BISCUITS. candied peel, and hake in a moderate oven. A very nice variation of this is made by using lib. of flour, £lb. of butter, two whole eggs, fioz. caster sugar, 2oz. grated chocolate (or lloz. ground cinnamon), and enough milk to make a nice dough. Finish as before. Cakes, Sly — Roll out any pieces and trimmings of pastry left after apple pie or tart making ; cover with tiny dabs of butter, clarified dripping, or beef marrow ; fold it and roll it out again, keeping it as even and square as you can. Have ready some currants or sultanas previously marinaded for an hour or so in wine or liqueur (rum is the proper thing, and only a very little sp'rit of any kind is needed, as a tablespoonful is enough for 4oz. or coz. of fruit) ; cover half the paste with these, dusting them as you do so with sugar and a little powdered spice to taste; then cover with the rest of the paste, pressing the two sheets well together ; stamp them out in rounds, &c., and bake in a hot oven. Eat p’ain or buttered, hot or cold. Orange Sandwich. — Grate the yellow outer part of one orange, after washing it well, and press out the juice. Put |lb. of flour, 3oz. of sugar, and 2oz. of butter into a basin, and sift into it half a teaspoonful of soda ; mix the butter carefully into the flour till it is quite rubbed down. Put the yolks of three eggs into a basin and beat them well ; add to them the grated orange rind and juice, and mix thoroughly ; then add one teaspoonful of cream of tartar, and stir again ; pour all into the basin with the flour, &c., and mix well. Beat the whites of the three eggs until stiff, and stir them in, pour all into two well-buttered sandwich cake tins, or two soup plates, and bake till ready. When cool, split and spread with the following mixture : One orange, 3oz. of icing sugar, one white of egg. Grate the rind of the orange, press out the juice and mix into the sugar, beat the white of egg stiffly, and stir in. Spread it over the cakes, put the two sides together, cut neatly, and serve. BISCUITS AND SMALL CAKES. 135 Cakes, Scotch, or “ Petticoat Tails.” — There are two derivations for this favourite Scotch dish (said to have been introduced from France by Mary Queen of Scots), petite s gatelles, or petits gateaux tallies, from the cake being baked in one and afterwards cut up. Cream 4«z. butter with 2oz. caster sugar, then work in 8oz. fine sifted flour ; make it up into a ball, then roll it out into a round the size of a large plate. Pinch up the edges all round, marking these edges lightly like shortbread, of which it is a variety, then stamp a round in the centre with a wine glass, and mark it out into eight spokes like a wheel, and bake on a girdle. Cut out by the divisions before serving. If an egg is used to mix this paste, and it is cut into squares, it is often called Tantallon cakes, whilst if made up into diamonds, exactly like shortbread, only much thinner and smaller, it is known by many cooks as Shrewsbury cakes. Plum, or “ Plum Heavies.” — Into lib. flour rub about 6oz. clarified dripping (beef preferred), sugar to taste, and Jib. currants or raisins ; moisten with water. Poll out, cut into rounds about half an inch thick, and bake in a brisk oven until slightly browned underneath. Potato Flour. — 2oz. of butter beaten to a cream, 3oz. of potato flour, 4oz. of powdered loaf sugar, one large egg beaten with a tablespoonful of cream, and two table- spoonfuls of well-washed and dried currant

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