Yeast Cake

Ingredients

• three-quarters of a pound of flour
• a pinch of salt
• quarter of a pound of butter
• quarter of a pint of hot milk
• a small table-spoonful of fresh yeast
• two well-beaten eggs
• six ounces of currants
• four ounces of powdered white sugar
• one ounce of candied peel
• a little grated nutmeg

Method

1. 1

   Mix flour and salt, dissolve butter in hot milk and let cool.

2. 2

   Stir into flour with yeast and eggs, knead to a smooth dough.

3. 3

   Let rise, then knead in currants, sugar, candied peel, and nutmeg.

4. 4

   Bake in a lined cake-tin for about an hour and a half.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2338. The excerpt below is the record exactly as published.

Yeast Cake. — Put three-quarters of a pound of flour into a bowl, and mix with it a pinch, of salt. Dissolve quarter of a pound of butter in quarter of a pint of hot milk. Let the mixture cool a little, and when it is new- milk-waxm, stir it into- the flour. Add a small table -spoonful of fresh yeast and two well- beaten eggs, and knead the preparation till it forms a smooth dough. Make two or three gashes across the surface with a knife, cover the bowl with a cloth, and set the dough in a wann place to rise. When sufficiently light, knead it again with six ounces of currants picked and dried, four ounces of powdered white sugar, one ounce of candied peel cut into thin strips, and a little grated nutmeg

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