Soda Cakes (Richer Version)

Ingredients

• 1 lb. of butter
• 1 lb. of minced candied peel
• 1 oz. of ground sweet almonds
• a little more bicarbonate of soda will be necessary

Method

1. 1

   Use butter and minced candied peel, substituting ground sweet almonds for raisins or currants.

2. 2

   Bake immediately after mixing.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 42. The excerpt below is the record exactly as published.

Jib. of minced candied peel may be used ; loz. of ground sweet almonds may be substituted for the raisins (or currants), but if this is used a little more bicarbonate of soda will be necessary, and the Cake must be baked immediately it is made. For details respecting Culinary Processes, Utensils, Cakes — con tinned. (3) Bub ilb. of butter into ilb. of flour mixed with J tea- spoonful of bicarbonate of soda. Add 6oz. of well-washed and dried currants, ioz. of candied peel cut into small pieces, and ilb. of sugar ; mix all these well together, and then add two well-beaten eggs mixed with J pint of milk, and stir them well together. Bake in a buttered tin in not too hot an oven. (4) Line a Cake-tin with buttered paper. Then put into a basin lib. of flour, 6oz. of butter, 6oz. of sugar, and with the hands rub the butter well into the flour and sugar, and then mix in fib. of washed and dried currants. Put 1 teaspoonful of bicarbonate of soda and J teaspoonful of tartaric acid on a plate,- and with the back of a spoon crush out all the lumps, rub it quite smooth, and mix in with the other ingre- dients. Beat up two eggs with J pint of milk, and mix all together with this. Put the Cake as quickly as possible into the lined Cake-tin, place it immediately in a moderate oven, and bake for nearly two hours. (5) Dip a Cake-tin in boiling water, rub it dry quickly and line it with greased paper. Put lib. of flour into a large bowl with ilb. of butter

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