School Cake

Ingredients

• Mix together 2 lb. of flour
• and 1/2 lb. of moist sugar
• put in 1 tablespoonful of fresh yeast
• and 1/2 pint of warmed milk
• Dissolve 1/2 lb. of butter
• wash and well dry 1 1/2 lb. of currants
• 1 teaspoonful of powdered allspice
• the grated rind of one lemon

Method

1. 1

   Mix flour and sugar, make a hollow, add yeast and warmed milk, knead well, and let rise.

2. 2

   Mix in melted butter, currants, candied peel, allspice, and lemon rind.

3. 3

   Place in a buttered tin and let rise again.

4. 4

   Bake in a moderate oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 36. The excerpt below is the record exactly as published.

School Cake.— (1) Mix together 21b. of flour and Jib. of moist sugar ; make a hollow or bay in the centre, and put in 1 table-spoonful of fresh yeast and J pint of warmed milk ; knead it well, and put in a warm place to rise. Dissolve Jib. of butter in a little warm milk, and mix with the dough when it has risen ; wash and well dry ljlb. of currants, chop a little mixed candied peel, and add to the dough with 1 tea- spoonful of powdered allspice and the grated rind of one lemon

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