Scotch Cakes

Ingredients

• Put 1/2 lb. of butter
• add 1 lb. of flour
• 1 lb. of caster sugar
• 1 teacupful of milk

Method

1. 1

   Work butter to a cream, add flour, sugar, and milk.

2. 2

   Make into a dough, roll out to 1/2 inch thick, cut into cakes, and bake until lightly coloured.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 35. The excerpt below is the record exactly as published.

lib. of caster sugar ; put theso on the ice to get perfectly cold, as the eggs will be much finer. Then beat them well for about twenty minutes with a wooden spoon, adding the grated rind of one lemon. Take the whites and beat them until white as snow, pour them into the batter, and sift in Jib. of flonr. Butter a mould, put in the mixture, and bake in a moderate oven. Savoy Cake with. Oranges. — This fanciful dish has only eccentricity to recommend it. It was originally prepared by Urbain Dubois for the court of Prussia. Put |lb. of caster sugar into a basin with 2 table-spoonfuls of powdered orange sugar, 1 pinch of salt, and the yolks of seven eggs ; beat the mixture well till frothy, then sift in gradually 3oz. of flour and 2oz. of potato-flour. Whip the whites of eight eggs to a stiff froth, mix them with the batter, and pass the whole through a fine hair sieve. Warm a mould and grease it with kidney fat, dust some caster sugar and potato-flour, mixed in equal quantities, over it, shaking out all that does not adhere. Three-parts fill the mould with the batter, set it on a baking-sheet that has been covered with live embers, Per details respecting Culinary Processes, Utensils, Sauces , i-c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 255 Cakes — continued. and bake it for an hour in a moderate oven. Wben cooked, turn the Cake on to a sieve, and leave it till it has cooled. Cut a round of genoa Cake, 2in. thick, and a little larger than the savoy Cake, and bake it in a flat stewpan. Coat the surface of the round of Cake with orange icing, place it on a dish, and put the savoy Cake in the centre. Make a slight aperture in some oranges on the sides near the stem, and empty them with a vegetable-spoon ; when quite cleared, stop up any holes in the rind with butter and place the orange-peels on powdered ice. Fill the hollows of the oranges with alternate layers of blanc-mange and slightly reddened orange-jelly. When the mixture in the oranges is firm, divide them into quarters from top to bottom, cut an end off each of the quarters so that they will stand upright, surround the savoy Cake with small baskets made out of mandarines, and garnish the base of the round of Cake with the imitation oranges (see Fig. 294) and serve. 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. When thoroughly mixed, put it in a buttered tin and set in a warm place to rise. Bake in a moderate oven. (2) Into lib. of flour mix thoroughly Jib. of brown sugar, Jib. of butter, warmed, 1 teaspoonful of bicarbonate of soda, 1 breakfast-cupful of warm milk, and after all are thoroughly incorporated add Jib. of well-cleaned and dried currants, and mix again. Place the paste in a buttered tin, and bake in a moderate oven. Scotch Cakes.— (1) Put Jib. of butter in a basin and work it to a cream, then add lib. of flour, dried and sifted, lib. of caster sugar, and 1 teacupful of milk

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