St. Amand Cake

Ingredients

• Put Jib. of flour into a basin
• Joz. of German yeast
• a teacupful of warm milk
• the yolks of four eggs
• the white of one
• 3oz. of warmed butter
• 5 table-spoonfuls of vanilla-flavoured sugar
• 4 table-spoonfuls of butter-milk
• a little salt

Method

1. 1

   Warm flour, take a portion for sponge with dissolved yeast in warm milk.

2. 2

   Let rise.

3. 3

   Mix remaining flour with eggs, butter, sugar, buttermilk, and salt.

4. 4

   Combine with sponge, knead, and let rise again.

5. 5

   Bake in a mould.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 27. The excerpt below is the record exactly as published.

St. Amand Cake. — Put Jib. of flour into a basin to warm, and then take a fourth part of it and put it into a small stewpan. Dissolve Joz. of German yeast in a teacupful of warm milk, and add it to the flour in the pan to make it Ji into a sponge. Cover over the pan, and put it in a warm place to rise to double its original bulk. Make a hollow, or bay, as it is called, in the centre of the remainder of the flour, and put in the yolks of four eggs and the white of one, 3oz. of warmed butter, 5 table-spoonfuls of vanilla-flavoured sugar, 4 table-spoonfuls of butter-milk, and a little salt

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