Rock Cakes

Ingredients

• ^ lb. Flour
• 2 oz. Dripping
• ^ lb. Sugar
• 2 oz Currants
• 1 Egg
• 1 oz. Peel
• 1 teaspoonful Baking Powder

Method

1. 1

   Rub the dripping and flour together, stir in the sugar, currants (well cleaned), the baking powder, and the peel.

2. 2

   Beat up the egg and pour it in, and make into a very stiff dough; take up in rough pieces and lay on a greased tin, bake in rather a quick oven for fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 233. The excerpt below is the record exactly as published.

ROCK CAKES. ^ lb. Flour 2 oz. Dripping \ lb. Sugar 2 oz Currants lEgg . 1 oz. Peel . 1 teaspoonful Baking Powder \d. Id. Id. \d. Id. Total Cost— 5K Time — 15 Minutes. Rub the dripping and flour together, stir in the sugar, cuiTants (well cleaned), the baking powder, and the peel. Beat up the egg and pour it in, and make into a very stiff dough ; take up in rough pieces and lay on a gi'eased tin, bake in rather a quick oven for fifteen minutes. KINGSWOOD PUDDING. :} lb. Flour . . . id. ^ lb. Bread Crumbs . . Id. ^ lb. Eaisins . 2d. 6 oz. Suet . lid. ^ lb. Sultanas . . 2d. f lb. Sugar . Id. 2 Apples . . Id. Total Cost— 9<;. Time — Six Hours Mix the flour and bread crumbs together. Any dry pieces of bread will do if put through the sausage machine ; shred the suet finely and mix it in with the sugar. Stone the raisins and pull them in half, and clean the sultanas ; mix these in. Peel and core the apples ; put in the pips, chop the apples finely, and add them. Let it stand for an hour, and then mix it into a paste ; the juice from the apples and the sugar will be found suffi- cient. Press into a basin, tie down tightly, and boil at COOKERY RECIPES, ^c. 401 least six hours. This will be found an excellent pudding if well boiled. DELHI PTJDDINa. 1 pint Milk 1 oz. Almonds . 2 oz. Sugar 1^ oz. Arrowroot Total Cosi—5d. . 2d. . Id. '\2d. Time — 5 Minutes. Blangh and chop the almonds very small, mix them with the sugar and arrowroot. Put the milk on to boil, and when it boils pour it on to the arrowroot and stir ; if it does not get thick enough, pour back into the saucepan and boil for a minute. Turn into a wet mould and stand away till firm ; then turn out and serve with jam or custard stiuce, or it may be served plainly. ROTHSAY PUDDING. Alb. Flour hd. |- lb. Bread Crumbs . i lb. Suet . 1 oz. Sugar 1 tablespoonful Vinegar 1 giU Milk 1 tablespoonful Raspberry Jam , lEgg . . . ^ teaspoonful Carbonate of Soda Total Cost— 7(^. Time— Two Hours. Id. Id. Id. 2d. \\d. d. Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat vip the egg and milk, and stir it in. Mix up the carbonate of soda and the vine- gar together ; beat it in, and Avhen well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours ; turn out on to a hot dish, and serve either with sifted sugar or custard sauce. S. 1003. C c 102 THE AKT of LIVlSG IX AVSTRALIA. EHUBARB MOULD. 1 bundle Rhubarb , . . . Zd. '6 oz. Sugar ..... \\d. Alb. Sago "1,1, i pint Water . . . . ./^a«- Total Cost— 6i. Time -20 Minutes. Wiije aud cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes. Wash the sago and soak it in one gill Avann Avater, then add to the rhubarb. Stir in also the sugar, and boil for about ten minutes or longer, stining constantly. Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve. A little boiled custard is a great improvement to this dish. APPLES AND RICE. 3 Ijarge Apples . 2 oz. Rice 2 oz. Sugar 1 tablespoonful Jam 1 Egg

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