Spider Cake

Ingredients

• lqt. of flour
• 1 teaspoonful of salt
• 2 teaspoonfuls of bicarbonate of soda
• 2 teaspoonfuls of cream of tartar
• Jib. of butter
• about 1 pint of milk or cold water

Method

1. 1

   Sift flour with salt, bicarbonate of soda, and cream of tartar.

2. 2

   Chop butter into flour, make a dough with milk or water.

3. 3

   Shape into cakes, brown in a buttered pan, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 44. The excerpt below is the record exactly as published.

Spider Cake. — Sift lqt. of flour with 1 teaspoonful each of salt and bicarbonate of soda, and 2 teaspoonfuls of cream of tartar; or, in place of the soda and cream of tartar, use 2 teaspoonfuls of baking-powder. Chop Jib. of butter into the flour, and then quickly make it into a dough stiff enough to mould with about 1 pint of milk or cold water. If sour milk is used, the baking-powder or cream of tartar should be omitted, and 1 teaspoonful of bicarbonate of soda dissolved in the sour milk. Have ready two old-fashioned iron spiders, or a large griddle, well buttered, and placed over the fire; make the dough into two round Cakes, put it in the buttered pans, and slowly brown the under-side over a moderate fire; the Cake must be frequently lifted from the pan with a Cake- turner or a broad-bladed knife to prevent burning, and enough butter must be used to keep it from sticking to the pan; when the under-side is browned, turn the Cake, and brown the other side. When the Cake is done, split it, butter it, lay it together again, cut into quarters, and serve hot. Spider Cake with Bilberries. — Pick over lqt. of bilberries, wash in cold water, drain quite dry, and dust them with flour ; sift together lib. of flour, 1 teaspoonful of salt

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