Treacle Cake

Ingredients

• one cup of treacle
• one cup of milk
• five cups of flour
• four eggs
• one teaspoonful of soda
• two of cream of tartar
• one pound of raisins
• one pound of currants
• half a pound of citron

Method

1. 1

   Mix all ingredients together and bake in a moderate oven for two hours.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 55. The excerpt below is the record exactly as published.

four eggs, one teaspoonful of soda, two of cream of tartar, spice to taste ; one pound of raisins, one of currants, half a pound of citron. Bake in a moderate oven two hours. — 146 — IS % M - « & g. s **, # jr m m ft si ^ 9i,r w m * ^ m z 'M,e # pit «,» k.vih. ffi It Jtc# * ffl ffi tr PU $ m *t, I# ffl.ffl $£ A PIT » ?ft — lk &a m « m is * $ » - i*. * tg QUEEN’S CAKES. rPAKE as much butter as will equal the weight of six eggs, and nine I of powdered sugar, put together in an earthen pan, and beat well until forming a smooth cream, when add by degrees nine eggs, and when well beat, stir in the weight of nine eggs of flour and half a pound of currants ; have ready buttered about a dozen little round cake-pans, fill each one rather more than three quarters full with the mixture, shake sugar over, and bake them in a moderate oven. If there are no cake-pans, the mixture may be dropped upon paper in pieces half the size of a walnut, and an inch and a half apart, shake sugar over them, bake in a warm oven, and, when done, remove them from the papers. o '> m m,% itii a.® m,m m » ffl _t » ^ ffl -F S SI % « Is m ffi.H ^ + f ii m % ».= «,a.« JUft&WfflliJiJWBi&AtrS- D ‘X ii # M # 5i| a $r # ^ SJ — if O li ^ Pfjq HI # ® f® in s$ H ® ffl Sc® i# m m. m m *sl $ a fi0* a- & a □ tj % m & se & a,» a vfl * a a jm s a.w » nt «,# Jli) A-oS — 147 — tl tHF M m If, a - >& M.eg m ®, ffl «t, ffl & z 2, ffl ie n % * ft ?# ALMOND CAKES. TAKE one pound of ground almonds, to which add two pounds of powdered sugar, mix the whole with the whites of nine eggs, and beat the mixture well with a wooden spoon for about ten minutes, then lay them out upon white paper in an oval shape with a tablespoon, put three or four strips of almonds upon the top of each, and bake them in a slow oven ; when done, break away all the paper, but that which adheres to the bottom of the cakes, and when cold they are ready for use. - % Tf M M ^ m m j& % \M Jit ffl g = m a fr $ 2 M Kin m *. *r & tiff ».ie si m ±,# mi tr w m m & % ^ ^ x — z Bf, M pf ® ffl it 10 I f ^ m m z m m _t m s «.# a <a .* a i.ji #fflt:«*«isj»2: #,a TREACLE COOKIES. ONE cup of treacle, one of brown sugar, one of lard, one half of boiling water, one spoonful of ginger, one of soda, one of salt, and flour enough to roll. Beat sugar, lard, treacle, soda, and ginger together ; then 148 — TREACLE (JOCK I ES — continued. pour on the boiling w.ater, and mix in the flour. Roll about three quarters of an inch thick, and cut into round cakes. Bake in a quick oven. ffi m m j» m s m ^ m m n pf tt,$ $5 AM m fl.ft tr *1 $g m fi * - to ».» * m * * ii ttsiii-u ?t - 1# a ff 0 H ic0^t ic.tf to tf,ff A #0 1& Z, X tr * ® & ffio Fj in £ it W 511 to, So* H UM mm = jr.fa n m a m m J¥>® » if, Ph ff ft] #.* Q VINEGAR COOKIES. rnWO cups of treacle, one of butter or lard, two eggs, two tablespoonfuls I of vinegar, one of ginger, one of soda, and flour enough to roll. Roll about half an inch thick, cut into round cakes, and bake in a quick oven. &0m ffoT zmmm #,s *fsi a IB J^, $ k * W J M ® sK M St A tk |i] »,» » «.3i * Sf ^ SF ffl ft SoEiJ at to M ff H ^ BE # 4? IS M Pfl — Xktt.il «,50P 1M S. ffi #• H $ 18,11. a ii 4 SUGAR COOKIES. ONE cup of sugar, half a cup of butter, one cup of milk

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