vegetarianpescatariansoy-freefish-freeshellfish-free
Queen Charlotte's Cake
From With a saucepan over the sea, 1902
Serves 5
Serve hot in slices.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.