Scotch Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 47. The excerpt below is the record exactly as published.
SCOTCH CAKE, square sheet one-eighth inch thick. Cut the 4 lbs. sugar (half granulated and half powdered), sheet in two-inch strips, wash with eggs and 2 lbs butter, 16 eggs, i pt. molasses. S lbs. flour, sprinkle with almonds. Place two strips one on 'A °^- ammonia dissolved in milk, i oz. g-'nger, top of the other; press down along the center of i °^- vanilla extract, the strip with the rolling pin, and cut the strips Mix and bake same way as for ginger snaps. 4° PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 332— ENGLISH MOSS CAKE I lb. sugar, ^ lb. butter, i qt. molasses, 1 pt. milk, jyi oz. soda, ^ lb. citron, ^ lb. currants, yi oz. cloves, % oz. allspice, % oz. lemon extract, 5 lbs. flour
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Cook this with the app: pantry check, scaling, and the assistant.