Xoffee Jctng

Ingredients

• X lb. butter
• X lb. icing Sugar
• Essence of Coffee

Method

1. 1

   Cream the butter and sugar together smoothly, and add about one dessert spoonful of strong coffee essence gradually.

2. 2

   This icing is used for sponge cake mixtures.

3. 3

   When the cake is iced, keep it in a cool place until wanted.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 45. The excerpt below is the record exactly as published.

X lb. Butter, 2 Eggs, 5 ozs. Flour, ]/2 oz. Currants, a little Nutmeg or Lemon Peel (grated). Method. — Cream the sugar and butter, and beat in the eggs one at a time ; add the flour lightly, lastly the currants and flavouring. Bake in patty pans ten minutes in a hot oven. IRock Cakes. Ingredients. — y2 lb. Flour, X lb. Dripping, % lb. Currants, % lb. Castor Sugar, 2 Eggs, 1 oz. Candied Lemon Peel, 1 tea- spoonful Baking Powder. Method. — Sieve the flour, then rub in the butter with the tips of the fingers till it is as fine as bread crumbs, then add all the dry ingredients. Beat up the eggs with a fork, and mix all together well. Have ready a baking sheet greased and floured, take two forks and arrange the mixture in little rocky heaps. Bake about ten minutes in a quick oven. A fierce heat for 2 or 3 minutes, gas nearly out to finish. 132 BREAD AND CAKES. Sardinian Cafte. Ingredients.— X lb. Flour, X lb. Butter, X lb. Sugar, 3 Eggs, 3 ozs. Currants, 3 ozs. Sultanas, 1 teaspoonful of Baking Powder. Method. — Pass the flour through a wire sieve, and then add the currants and sultanas well cleaned and picked ; mix the baking powder with the castor sugar, and having mixed all the dry ingredients together in a basin ; add the eggs well beaten, and lastly, the butter, which should be melted and poured in. Bake for one hour in a cake tin lined with buttered paper. Shrewsbury Cafees. Ingredients. — 3 ozs. Butter, 3 ozs. Castor Sugar, 6 ozs. Flour, 1 Lemon, 1 Egg. Method. — Cream the butter and sugar well, then beat in the egg, add the flour and grated lemon rind, and about six drops of lemon juice. Knead it and roll out thinly, cut into small rounds, and bake ten minutes a pale lemon colour in a slow oven. Soba Cafee. Ingredients. — 1 lb. Flour, X lb. ground Rice, X lb. Cur- rants, X lb. Butter or Dripping, X lb- Candied Peel, X lb. Sugar, 2 Eggs, and 1 teaspoonful of Carbonate of Soda dis- solved in half a pint of cold Milk. BREAD AND CAKES. 133 METHOD. — Pass the flour through a sieve and rub in the butter ; add the currants, candied peel and sugar, then beat in one egg and add half the milk, and then the other egg and the rest of the milk and soda. Beat well for two minutes and bake in a moderate oven about one hour and a half. Sponge Cafte. Ingredients. — 3 Eggs, their weight in Castor Sugar and 4 ozs. Flour, 1 teaspoonful Baking Powder, 1 teaspoonful Essence of Vanilla. METHOD. — Line a cake tin with some buttered paper. Whisk the yolk of eggs and sugar for 15 minutes over a saucepan of hot water then stir in the flour, baking powder, and essence of vanilla. Whip the whites stiffly and add lightly to the mixture, pour into the cake tin, and bake in a hot oven about half an hour, gradually turning down the gas until the cake is cooked. Oven temperature for sponge cakes 360°. Small Sponge (lakes. Ingredients.— '/z lb. Eggs, yi lb. Castor Sugar, 6 ozs. Flour, 1 teaspoonful of Cream of Tartar, y2 teaspoonful of Carbonate of Soda. Method. — Butter and flour the little moulds, and dust them over last of all with castor sugar. Beat the 134 BREAD AND CAKES. eggs and sugar for twenty minutes over a basin of hot water. Pass the flour, cream of tartar and carbonate of soda through a sieve together, and stir lightly into the beaten eggs and sugar. Fill the moulds and dredge a little sugar over the top. Bake a quarter of an hour. Watfein Cafte. Ingredients.— X lb. each of ground Rice and Flour, 6 ozs. of Butter, X lb. Castor Sugar, 4 Eggs. Method. — Cream the butter and sugar well to- gether. Pass the flour and ground rice through a sieve and mix well. When the butter and sugar is creamed add one yolk of egg ; beat it in and add one fourth of the flour and rice. Then the second yolk and so on. Lastly, whip the whites of the eggs stiffly, and add them lightly to the mixture. Bake about three quarters of an hour. Cocoanut Iftocfes. Ingredients. — X lb- grated Cocoanut, X lb- Castor Sugar,, the whites of 2 Eggs. Method. — Whip the whites stiffly, add the cocoa- nut and sugar, mix lightly, and bake on wafer paper in a cool oven ten minutes or so. BREAD AND CAKES. 1 3 5- ©ingerbreaD IRuts. Ingredients.— X lb Flour, i ozs. Dripping, i gill Treacle, X oz. Ground Ginger. Method. — Melt the dripping and treacle, and mix with the flour and ginger, stir well and then knead. This quantity should make about 12. Cafee 3cmg. Ingredients.— X lb. Icing Sugar, i white of Egg, juice of half a Lemon. Method. — Rub the icing sugar through a hair sieve ; put the white of egg and lemon juice in a clean basin, work well with a wooden spoon, adding the sugar gradually till all is in and the mixture smooth. Spread a layer over the cake, dipping the knife in cold water, and ornament the edges with the same icing through a forcer. Hlmonfc 3cing. Ingredients. — X lb. ground Almonds, 6 ozs. icing Sugar, the white of i Egg, i teaspoonful of Lemon Juice, i teaspoonful of Orange Flower Water. Method. — Place the white of egg and lemon juice in a basin, work it well, and gradually add the other ingredients till it forms a stiff paste. Spread on the top of cake, and dry in a cool oven. BREAD AND CAKES. 136 Blmonfc paste 3ctng. Ingredients. — X lb. ground Almonds, 3 ozs. icing Sugar, 1 white of Egg, 1 large tablespoonful of Orange Flower Water. Method. — Boil the sugar and orange flower water for six or seven minutes, then add the almonds. Take it off the gas and mix in the white of egg. Turn out on to an oiled plate and let it cool. Then roll out or form into fancy shapes. Cbocolate Mater 3ctng. Ingredients — X lb. icing Sugar, sifted, 1 oz. Cocoa, 4 tea- spoonsful Water, 1 teaspoon Lemon Juice. Method. — Put all these ingredients into a saucepan, and stir briskly over a glimmer of gas, until the mixture is smooth and glossy. Do not allow this to boil, and pour it over the cake at once. (Xoffee Jctng. Ingredients. — X lb- butter, X lb- icing Sugar, Essence of Coffee. Method. — Cream the butter and sugar together smoothly, and add about one dessert spoonful of strong coffee essence gradually. This icing is used for sponge cake mixtures. When the cake is iced, keep it in a cool place until wanted. BREAD AND CAKES. 137 Xemon XHHateu 3dng. Ingredients. — X lb. Icing Sugar

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