Soda Cakes, Economical No. 2

Ingredients

• eight ounces of good beef dripping
• two pounds of flour
• a salt-spoonful of salt
• six table-spoonfuls of sugar
• six ounces of picked and dried currants
• a little nutmeg or spice
• three eggs
• a pint of lukewarm milk
• a tea-spoonful of carbonate of soda

Method

1. 1

   Rub dripping into flour, add salt, sugar, currants, nutmeg, eggs, and milk with dissolved soda.

2. 2

   Mix thoroughly and bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1829. The excerpt below is the record exactly as published.

a tea-spoonful of carbonate of soda in a tea- cupful of warm milk. Whisk thi-ee fresh eggs, and mix them with the milk. Beat all well together for a few minutes. Butter the tins, and line them with oiled paper. Pour in the mixture, and bake the cakes in a well-heated, steady oven. If a richer cake is required, the quantity of butter should be increased. As a variety, a quarter of a pound of candied peel or one ounce of pounded sweet almonds may be substituted for the currants, but then a little more soda will be needed. It should be remem- bered that the cake should be put into the oven immediately after the soda is added, and that it should be thoroughly baked. When done enough, turn it out carefully, and let it rest in a slanting- position on the edge of a basin till cool. If liked, the batter can be sj^read half an inch deep in a shallow pan, then cut into squares when done enough. If this plan is adopted, the cake will be baked in twenty minutes. Time to bake, one large cake, one hour and three-quarters; two small cakes, one hour each. Probable cost, 8d. per pound. Soda Cake (another way). — Rub half a pound of sweet butter into a pound of flour . add a pinch of salt, half a pound of picked and dried cui-rants, a quarter of a grated nutmeg, three ounces of flnely-shred candied peel (lemon, orange, or citron), and two well-beaten eggs. Dissolve a small tea-spoonful of carbonate of soda in the third of a pint of lukewarm milk. Beat the ingredients well together, and bake the cake as quickly as possible after the soda is put in. Turn the dough into a buttered tin, and bake in a moderate oven. Time to bake, about an horn- and three-quarters. Probable cost, 9d. per pound. Soda Cakes, Economical. — No. i. I Rub six ounces of good beef dripping into a j pound of flour; add a pinch of salt, a tea-spoon- ' ful of mixed spice, a table-spoonful of caraway, seeds, or a table-spoonful of picked and cb-ied currants, and six ounces of moist sugar. Mix the dry ingredients thoroughly. Add a tea- spoonful of \'inegar and half a pint of milk. Bake in a moderate oven. Probable cost, 4d. per pound. No. 2. Rub eight ounces of good beef dripping into two pounds of flour; add t a salt-spoonful of salt, six table- spoonfuls of j sugar, six ounces of picked and dried currants, a little niitmeg or spice, tliree eggs, and a pint of lukewai-m milk, in which a tea-spoonful of I carbonate of soda has been dissolved. Mix ) thoroughly, and bake in a moderate oven. ] Time to bake, one hour or more, according to the size of the cakes. Probable cost, 6d. per pound. Soda Cakes (another way). — Take six ounces of butter, and .mix with it one pound of flnur; work it into small crumbs. Mix with this half a pound of sugar, half a pint of boiling SOD ( 889 ) SOL milk, three eggs

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