Yule Cakes

Ingredients

• Joz. of German yeast
• 1 break- fast-cupful of warm water
• lib. of sifted flour
• 1 saltspoorjful of salt
• Jib. of butter
• Jib. of moist sugar
• 2Joz. of grated nutmeg
• Jib. of washed and dried currants
• Jib. of mixed candied peel
• two eggs

Method

1. 1

   Dissolve yeast in warm water, stir into flour and salt.

2. 2

   Cover and let rise.

3. 3

   Add butter, sugar, nutmeg, currants, candied peel, and eggs.

4. 4

   Mix well, put into buttered tins half-filled.

5. 5

   Bake for 1 hour and 45 minutes to 2 hours in a moderate oven, then turn out to cool.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 62. The excerpt below is the record exactly as published.

Yule Cakes. — Dissolve Joz. of German yeast in 1 break- fast-cupful of warm water, and stir into this lib. of sifted flour and 1 saltspoorjful of salt. Cover with a cloth, and put it before the fire to rise into a sponge. Then add Jib. of butter beaten to a cream, Jib. of moist sugar, 2Joz. of grated nutmeg, Jib. of washed and dried currants, Jib. of mixed candied peel, finely chopped, and two eggs

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