Strewed Cake

Ingredients

• 2oz. of dry yeast
• J pint of luke-warm milk
• sufficient flour to make a light dough
• Jib. of butter
• 4 table-spoonfuls of moist sugar
• six eggs
• the grated peel of half a lemon
• 1 teaspoonful of salt
• a small quantity of grated nutmeg
• ljlb. of flour

Method

1. 1

   Dissolve yeast in milk, mix in flour to make a light dough, cover and let rise.

2. 2

   Beat butter with sugar, add eggs one at a time, flavor with lemon peel, salt, nutmeg, and flour.

3. 3

   Work in yeast dough, roll out, and let rise again.

4. 4

   Bake until lightly browned.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 50. The excerpt below is the record exactly as published.

Strewed Cake. — Dissolve 2oz. of dry yeast in J pint of luke- warm milk, then mix in gradually sufficient flour to make a light dough. Cover the dough and put it in a warm place until well risen. Slightly warm Jib. of butter and beat it with 4 table-spoonfuls of moist sugar ; when creamy beat in, one at the time, six eggs ; flavour with the grated peel of half a lemon, 1 teaspoonful of salt, and a small quantity of grated nutmeg; sift in ljlb. of flour

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