Yeast Cake, Excellent

Ingredients

• one pound of butter
• six pounds of flour
• a tea-spoonful of salt
• a little more than half a pint of good, fresh, sweet yeast
• half a pint of lukewarm water
• four well-beaten eggs
• one pound of fine raw sugar
• three pounds of currants
• half a pound of candied lemon and orange
• a little grated nutmeg

Method

1. 1

   Rub butter into flour, add salt.

2. 2

   Make a hole, pour in yeast mixed with water.

3. 3

   Stir to make a batter, let rise.

4. 4

   Add eggs, sugar, and milk, knead, then add currants and candied peel.

5. 5

   Bake in buttered tins for three hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2339. The excerpt below is the record exactly as published.

Yeast Cake, Excellent. — Rub one pound of butter into six pounds of flour, and add a tea-spoonful of salt. Make a hole in the centre of the flour, without touching the bottom of the bowl, and pour into this a little more than half a pint of good, fresh, sweet yeast, mixed with half a pint of lukewarm water. Stir into the yeast as much floiu" from the sides as will make a batter, sprinkle flour over the surface, and leave the mixture for an hour, or till the yeast has risen in bubbles through the covering of flour. .Stir into the yeast four weU- beaten eggs, add one pound of fine raw sugar, and knead the whole thoroughly with about half a pint of hot milk. Let this dough stand to rise till it is very light and the siu-face has cracked. Knead it again with three pounds of currants picked and di-ied, and half a pound of candied lemon and orange mixed; add also a little grated nutmeg

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