vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Risen Cake
From The encyclopædia of practical cookery, 1890
Serves 7
Ensure it is very light before baking.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 24. The excerpt below is the record exactly as published.
Risen Cake. — Cream 9oz. of butter by beating it well when warm with the hand, and add lib. of caster sugar. Put J pint of yeast in ljlb. of flour, mix with it half the butter and sugar, and let it remain till the next morning, previously beating in 3 gills of milk. In the morning, when well risen, add the rest of the butter and sugar, with four well-beaten eggs, a few washed and dried currants, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.