Yest Cake

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two pounds of currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a quarter of a pound of lisbon sugar ↝ Sugar, NFS [Sugars and honey]
a quarter of a pound of citron and candied orange peel cut into slices ↝ Orange peel, raw [Fruits and Fruit Juices]
cinnamon and mace a small quantity of each pounded and sifted ↝ Sugar, cinnamon [Sugars and honey]
cinnamon and mace a small quantity of each pounded and sifted ↝ Spices, mace, ground [Spices and Herbs]
a gill of sweet wine ↝ Wine, dessert, sweet [Wine]
a little warm milk ↝ Milk, NFS [Milk, reduced fat]
a teacupful of yest
a little more warm milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Make a cavity in the center of the ingredients, add a gill of sweet wine, a little warm milk, a teacupful of yest, and let it stand till the yest works.
Put a little more warm milk, mix all together.
Fill a hoop with it, and let it remain till risen, and bake it.

Original Text

Yest Cake.

Take one pound of flour, two pounds of currants washed and picked, a quarter of a pound of fresh butter, a quarter of a pound of lisbon sugar, a quarter of a pound of citron and candied orange peel cut into slices, cinnamon and mace a small quantity of each pounded and sifted. Make a cavity in the center of the ingredients, add a gill of sweet wine, a little warm milk, a teacupful of yest, and let it stand till the yest works; then put a little more warm milk, mix all together, fill a hoop with it, and let it remain till risen, and bake it.

[299]

Notes

—