Scrap Cakes

Ingredients

• made with a breakfast-cupful of the browned scraps
• rubbed into 1 lb. of flour
• Add 2 table-spoonfuls of moist sugar
• 1 lb. of currants
• 1/2 oz. of finely-chopped candied peel
• 1 pinch of salt

Method

1. 1

   Mix browned scraps with flour, sugar, currants, candied peel, nutmeg, and salt.

2. 2

   Moisten with water to make a light paste.

3. 3

   Roll out, cut into cakes, and bake in a quick oven for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

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. Make it into a dough, and roll it out to about Jin. in thickness. Cut it into Cakes with a biscuit-cutter, and bake until they are lightly coloured. (2) Rub Jib. of butter into lib. of sifted flour ; mix in lib. of caster sugar and 1 large table-spoonful of powdered cin- namon, and make into a dough with three well-beaten eggs. Roll it out into a sheet, cut it in round Cakes, and bake them in a quick oven ; they will require but a few minutes to bake. (3) Rub 12oz. of lard into 3Jlb. of flour, mix in 12oz. of sugar and Joz. of volatile salt, adding sufficient milk to dissolve the sugar and salt. Roll it out to about Jin. in thickness, cut out with a small round cutter, dock each one well, and pinch round the edges with the thumb and finger. Put them on wiped but not greased tins, and bake in a moderate oven. Scrap Cakes. — These are made with a breakfast-cupful of the browned scraps which are left after pork-fat has been rended down, minced small, put into a basin, and rubbed into Jib. of flour. Add 2 table-spoonfuls of moist sugar, Jib. of currants, washed and dried, Joz. of finely-chopped candied peel, a little grated nutmeg, and 1 pinch of salt

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