Cakes and confections à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Cakes and confections à la mode / by Mrs. De Salis. Source: Wellcome Collection.

    17/80 (page 5)
    Breakfast Cakes. Rub two ounces of butter into a pound and a half of flour; add a pinch of salt, three well- beaten eggs, two tablespoonfuls of powdered sugar, and a pint of milk. Beat the mixture thoroughly, and bake it in buttered tins about an inch deep for half an hour in a good oven. Cake (rich). Beat two pounds of butter to a cream, to which add eighteen eggs (well beaten) ; then add gradually one pound of pounded sugar, then three pounds of flour a little at a time, beating well ; add gradually two pounds of currants, one pound of stoned and chopped raisins and sultanas, one pound of candied peel, a quarter of a pound of sweet almonds blanched, one ounce of chopped bitter almonds, and one and a half ounce of mixed spice; beat all this for half an hour, then put it into tins, and then into the oven for five hours, turning constantly to prevent burning. Cake (Leavened Fruit). To one pound and a half of flour put one gill of yeast, six eggs, and a pound of butter, one and a quarter pound of loaf sugar, one gill of brandy, three teaspoonfuls of mace and nutmeg mixed, one pound of raisins or currants, half a pint of cream. Let half these ingredients be set to rise with the yeast, and when well risen add the other half. When it is well swollen, put in the second half of the ingredients and give it another good rise. It requires a part of two days to complete the whole process.