Yeast Cake (Another Way)

Ingredients

• two pounds and a half of flour
• a pinch of salt
• half a pound of Demerara sugar
• a pint of lukewarm milk
• a table-spoonful of fresh yeast
• three-quarters of a pound of fresh butter
• a pound and a quarter of currants
• half a pound of candied peel
• a quarter of an ounce of grated nutmeg
• a quarter of an ounce of powdered cinnamon
• a quarter of an ounce of ground allspice

Method

1. 1

   Mix flour, salt, and sugar.

2. 2

   Make a hollow, pour in milk mixed with yeast.

3. 3

   Stir to make a batter, cover, and let rise.

4. 4

   Melt butter and add with currants, candied peel, nutmeg, cinnamon, and allspice.

5. 5

   Knead and bake in lined tins 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.

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. Line a good- sized cake-tin with buttered paper, and let the paper rise four or six inches above the tin. Pour the mixture into it, let the cake rise half an hour longer, and bake in a well- heated oven. Protect the surface of the cake with a sheet of paper whilst it is being baked. Time to bake the cake, about an hour and a haH. Probable cost. Is. Sufficient to make a moderate-sized cake. Yeast Cake (another way). — Mix thoroughly in a bowl two pounds and a half of flour, a pinch of Siilt, and half a pound of Demerara sugar. IVIak-^ a hollow in the centre of the flour, but do not touch the bottom of the b(jwl. Pour into this hi^.i a pint of lukewarm milk which has been mixed with a table-spoon- ful of fresh yeast. Stir as mmch flour into the milk as will make it of the consistency of batter, sprinkle a little flour on th:^ surface, throw a cloth over the bowl, and leave it in a warm place for an hour. Melt three-quarters of a pound of fresh butter to oil, and add this to the other ingredients, together with a pound and a quarter of currants picked and di-ied, half a pound of candied peel (lemon, orange, and citron together) finely shred, a quarter of an ounce of grated nutmeg, a quarter of an ounce of powdered cinnamon, and a quarter of an ounce of ground allspice

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