Steamed Cake with Royal Wine Sauce

Ingredients

• 34 cup each citron
• coffee sugar, 34 cup each sugar
• milk
• 4 eggs
• 2 cups flour
• 1 teaspoon Royal Baking Powder
• 1 teaspoon extract cinnamon
• 1 teaspoon extract cloves
• 1 teaspoon extract nutmeg

Method

1. 1

   Mix all these ingredients well together in a large bowl, put in a well-buttered mold, set in a saucepan with boiling water to reach 0.5 up its sides; steam thus for 3.75 hours; turn out carefully on dish, and serve with Royal wine sauce.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 48. The excerpt below is the record exactly as published.

coffee sugar, 34 cup each citron, milk, and orange marmalade, 4 eggs, 2 cups flour, 1 tea¬ spoon Royal Baking Powder, 1 teaspoon each extract cinnamon, cloves, and nutmeg. Mix all these ingredients well together in large bowl, put in well-buttered mold, set in sauce¬ pan with boiling water to reach 34 up its sides ; steam thus 3)4 hours; turn out carefully on dish, and serve with Royal wine sauce. Raisin Roly Poly. — 2 cups flour, 34 teaspoon salt, 1 teaspoon Royal Baking Powder, sifted together. Rub in 2 tablespoons butter, mix with milk to soft dough, roll out 34 inch thick. Spread with a little soft butter. Sprinkle thickly with seeded raisins, then with 2 table¬ spoons granulated sugar. Roll up, pinch ends together, lay on buttered pie-plate, and steam 30 minutes. Dry off in oven 10 minutes. Serve with creamy or liquid sauce. Rice Pudding. — 34 cup rice, 134 pints milk, 34 cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and picked, sugar, salt, and milk in quart pudding-dish ; bake in moderate oven 2 hours, stirring frequently first 134 hours, then permit it to finish cooking with light-colored crust, disturbing it no more. Eat cold with cream. Rice Pudding, 2. — 34 cup rice, M pint milk, 4 apples, peeled, cored, and stewed, 34 cup sugar, 4 eggs. Boil rice in milk until reduced to pulp; beat well with apple sauce and sugar for 10 minutes, then set aside to cool ; then carefully mix in whites of eggs, whipped to stiff froth, butter the mold, pour in pud¬ ding, set in saucepan with boiling water to reach 34 up its sides; steam slowly for 25 min¬ utes; permit it to stand 3 minutes before turning out; serve with custard sauce. Sago Pudding. — 1 quart milk, 4 table¬ spoons sago boiled in the milk till soft; set dish in kettle of hot water, and let sago swell gradually. Beat up 3 eggs, and stir into cooked milk and sago; salt and sugar to taste. Then put in oven and bake very lightly. Serve with creamy sauce. Tapioca Pudding. — 1 small cup tapioca, 1 quart milk, 1 teaspoon butter, 3 tablespoons sugar. Soak tapioca in water 4 or 5 hours, then add the milk ; flavor with extract lemon, or anything else you prefer. Bake slowly 1 hour. To be made day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with 3 pints milk and no water. Tapioca and Cocoanut Pudding. — 1 cup tapioca soaked overnight, 1 quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons grated cocoanut; bake 34 hour. Make frost¬ ing of whites 2 eggs, 3 tablespoons sugar, 2 tablespoons grated cocoanut; spread over pudding when baked. Set in oven until a light brown. Souffld of Different Fruits. — With fruits of a soft and juicy nature, such as peaches, plums, apricots, bananas, etc. , proceed in this manner: Remove the kernels and press the fruit through a sieve; put what you have thus obtained in a bowl, adding 34 pound pow¬ dered sugar and the whites of 3 eggs ; beat well with an egg-beater for 5 or 6 minutes. Then take the whites of 6 or 7 eggs and beat them into a stiff froth; mix well together. Put this on a dish in a well-heated oven 0 or 6 minutes before serving. Sprinkle powdered sugar on top. For hard fruits, such as apples, pears, etc., cook them first and then press through a sieve. The treatment is exactly the same as for the others. V* Sauces for Puddings, Etc. ANNED FRUIT SAUCE.— Take the syrup from any canned fruit, add suffi¬ cient sugar to sweeten, and an equal quantity of boiling water. Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in a little water. Boil 10 minutes; add 1 tablespoon butter and stir till melted. Currant Jelly Sauce. — Melt 1 cup red- currant jelly, add 1 glass white wine, and 1 teaspoon extract raspberry. Currant Jelly Sauce, 2. — Cream 2 table¬ spoons butter ; add gradually % cup stiff cur¬ rant jelly slightly softened by standing in warm room. Beat well and serve very cold. Cream Sauce. — Bring % pint cream slowly to boil; set in stewpan boiling water; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 eggs in bowl; add 1 teaspoon extract vanilla and use. Creamy Sauce. — Cream 2 tablespoons but¬ ter; beat in by degrees 34 cup powdered sugar, 2 tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat till sauce looks creamy but is not hot enough to melt the butter. Custard Sauce. — 1 pint milk, yolks 4 eggs, 34 cup sugar. Set over fire and stir until thick. Duchesse Sauce. — Boil 2 ounces grated chocolate in 34 pint milk 5 minutes; strain on 2 yolks of eggs beaten with 34 gill cream and 34 cup sugar; strain, return to fire, stir until thick as honey; remove and add 1 tea¬ spoon extract vanilla. Foaming Sauce. — Whip white 1 egg and 34 cup powdered sugar to a stiff froth. Whip separately 1 cup thick cream to a solid froth. Mix lightly together, flavor with 1 tablespoon sherry. Hard Sauce. — Beat 1 cup sugar and 34 cup butter to white cream; add whites 2 eggs; beat few minutes longer; add tablespoon brandy and teaspoon extract nutmeg

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