Rock Cakes

Ingredients

• half a pound of flour
• a quarter of a pound of currants
• a quarter of a pound of sugar
• one ounce of candied peel
• one teaspoonful of baking powder
• one teaspoonful of grated nutmeg or ginger
• three ounces of clarified dripping
• one egg
• about 1 tablespoonful of milk

Method

1. 1

   Mix flour and baking powder.

2. 2

   Rub in dripping until smooth.

3. 3

   Add currants, ginger or nutmeg, and sugar.

4. 4

   Stir in candied peel.

5. 5

   Beat egg with milk, add to mixture, and mix well.

6. 6

   Place on a greased baking tray and bake at 240°C for about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 150. The excerpt below is the record exactly as published.

a quarter of a pound of sugar. N.B. — If peel is disliked it may be omitted. 5. We break one egg into a basin and add to it two table- spoonsful of milk, and beat them up. 6. We stir this into the ingredients in the basin, mixing them all well together. c c 402 National Training School for Cookery. 7. We take a tin and grease it inside with dripping. 8. We pour the mixture into the tin and put it into the oven (the thermometer at the oven door should rise to 2400) to bake for about an hour. 9. After that time we turn the cake out of the tin and stand it on its side slanting against a plate till it is cold. Jt is then ready for serving. N.B. — Thl~ will prevent it getting heavy. Lessons on Making Cakes. — Cornflour Cake. 403 CAKES. Lesson No. 6. CORNFLOUR CAKE. Average cost of a "Cornflour Cake" (about half a pound). INGREDIENTS. . d. 1 tablespoonful of flour I \ lb. of cornflour / \ lb. of loaf sugar • , i 2 oz. of butter 2 1 teaspoonful of baking powder „ o| 2 eggs 2 ~7l Time reqziired, abozit one hour. Now we will show you how to make a Cornflour Cake. 1. We put two ounces of butter into a basin, and beat it to a cream. 2. We add to the butter a qitarter of a pound of pounded loaf 'sugar \ and mix it well. 3. We break in tzvo eggs and beat all well together. 4. We now stir lightly into the mixture a quarter of a pound of cornflour } one tablespoonful of flour , and a teaspoonful of baking powder \ and beat it well together for five minutes. 5. We grease a cake tin inside with butter or dripping. 6. We pour the mixture into the tin and put it imme- diately into the oven (the thermometer at the oven door should rise to 2400) to bake for half an hour. 7. After that time we turn the cake out of the tin and slant it against a plate until it is cold. (This will prevent its getting heavy.) It is then ready for serving. N.B. — If preferred, the mixture could be baked in small tins instead of one large one, in which case it would only take fifteen minutes to bake. C C 2 404 National Training School for Cookery. CAKES. Lesson No. 7. DOUGH CAKE. Average cost of a "Dough Cake' (about two pounds and a half). INGREDIENTS. J a quartern of dough 4 1 egg 1 £ lb. of sugar 1 \ lb. of currants 1 2 oz. of butter 2 1 oz. of candied peel 1 10 Time required, about an hour and a half. Now we will show you how to make a Dough Cake. 1. We put half a quartern of dough (made as for breadr see "Bread," Lesson No. i) into a basin. 2. We take a quarter of a pound of currants, wash them, dry them in a cloth, and pick them over to see there are no stones mixed with them. 3. We add the currants, a quarter of a pourid of moist sugar, and one ounce of candied peel chopped finely, to the dough. N.B. — If liked, half a teaspoo?iful of mixed spice might be added. 4. We now break one egg into the basin, add two ounces of butter, and beat all the ingredients well together. 5. We take a tin, and grease it well inside with dripping* 6. We turn the mixture into the greased tin. 7. We put the tin into the oven (the thermometer at the oven door should rise to 2400) until the cake is sufficiently baked ; it will take about forty minutes. N.B. — To test if the cake is done, we should run a clean knife into it, and if it comes out clean, the cake is sufficiently baked. 8. We then turn the cake out of the tin, and place it on its side, leaning against a plate until it is cold. It is then ready for serving. N.B. — This will prevent it getting heavy. Lesson on Making Shrewsbury Cakes. 405 SHREWSBURY CAKES. Average cost of "Shrewsbury Cakes" (about half a pound). INGREDIENTS. d. \ lb. of butter 4 I lb. of castor sugar i| 6 oz. of flour 1 1 teaspoonful of grated lemon rind o \ 1 egg 1 It Time required, about half an hour. Now we will show you how to make Shrewsbury Cakes. 1. We put a quarter of a pound of butter and a quarter of a pound of castor sugar 'into a basin, and beat them together till the mixture is of the same consistency as cream. N.B. — If the butter is very hard, it might be beaten over hot water. 2. We add to the mixture one egg and about a teaspoott- ful of grated lemon rind, and beat all well together. 3. We now stir in smoothly by degrees six ounces of flour. N.B. — We must be careful not to let it get lumpy. 4. We flour a board and turn the paste out on it. 5. We take a rolling-pin,7?i?z/r it, and roll out the paste as thin as possible. 6. We dip a cutter or wine-glass in flour, and cut the paste into biscuits or cakes. 7. We grease a baking tin with dripping or butter, and put the cakes on it. 8. We put the tin into the oven (the thermometer at the oven door should rise to 2400) to bake for about twenty minutes ; they should be a light brown when baked. 9. The cakes are then ready for use. 406 National Training School for Cookery. ROCK CAKES. Average cost of "Rock Cakes' (about one pound). INGREDIENTS. d. \ lb. of flour x\ \ lb. of currants , J lb. of sugar i i oz. of candied peel i i teaspoonful of baking powder o\ i teaspoonful of grated nutmeg or ginger o\ 3 oz. of clarified dripping 2 1 egg 1 About 1 tablespoonful of milk oj 8i Time required, half an hoiir. Now we will show you how to make Rock Cakes. 1. We put half a pound of flour into a basin. 2. We stir one teaspoonful of baking powder into the floitr. 3. We take three ounces of clarified drippings and rub it well into the flour with our hands, until there are no lumps remaining. 4. We take a quarter of a pound of currants, put them in a cloth, rub them clean, and pick them over to see that there are no stones with them. 5. We add the currants to the flour, also one teaspoonful of ground ginger ox grated nutmeg, and a quarter of a poitnd of crushed loaf sugar. 6. We take one ounce of candied peel, cut it in pieces, and add it to the other ingredients. 7. We mix all these ingredients together with a wooden spoon. 8. We break one egg

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