Victoria Cakes

Ingredients

• half oz. of saffron
• a pint of water
• 1 lb. of loaf sugar
• six eggs
• K lb. of fresh butter
• 1 lb. of flour
• % lb. of currants
• 1 oz. of candied orange and lemon peel cut small

Method

1. 1

   Boil saffron in water, strain, beat eggs with sugar and water, rub butter into flour, mix with the rest, shape like a large bun, and bake for two hours and a quarter.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 101. The excerpt below is the record exactly as published.

1 lb. of flour rub % lb. of butter, and 6 ozs. of sugar ; make a hole in the mid- dle, into which break two or three eggs, add milk to form a paste ; roll out one- eighth of an inch thick, and cut into small cakes ; bake in a slow oven. CAKE, Spanish. — Take 12 eggs, % lb. of fine sugar, and mill them in a chocolate mill till they are of a lather ; mix in 1 lb. of flour, % lb. of pounded almonds, 2 ozs. each of candied orange- peel and citron, four spoonfuls of orange flower water, % oz. of cinnamon, and a glass of wine. Bake it in a slow oven. CAKES, Sugar. — Take a quarter of a pound of butter well worked ; mix it with a pound of brown sugar, an egg well beat, and as much flour, as it will take to make it stiff : roll it thin, and cut with a tin mould ; bake the cakes in a slow oven. CAKE, to keep good a year. — Flour, butter, currants, raisins, sugar, of each, one pou^d ; one ounce of almonds blanched and dried before the fire, six eggs well beaten, orange peel, and lemon peel, of each one ounce. Beat the butter to a cream, and gradu- ally mix with the flour ; add a wine CAK CAT. S7 glass of brandy. This cake should not be cut under three months. CAKES, Tunbridge. — Rub 6 ozs. of butter into 1 lb. of flour ; then mix 6 ozs. of sugar, beat and strain two eggs, and make all into a paste. Roll it very thin, and cut with the top of a glass ; prick them, and cover with car- aways, or wash with the white of an egg, and sift white sugar over. CAKES, Victoria.— Boil half oz. of saffron in a pint of water ; strain, add loaf sugar, 1 lb. , then beat up six eggs In the sugar and water; rub K lb. of fresh butter in 1 lb. of flour, mix this with the rest, adding % lb. of currants, and 1 oz. of candied orange and lemon peel cut small

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