Cake, Dripping

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

1lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one tea-spoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
1/2lb. of nice clarified dripping
a teacupful of moist sugar ↝ Sugar, NFS [Sugars and honey]
1oz. carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
1/2lb. well-washed and dried currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about half a pint of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Sift together 1lb. of flour and one tea-spoonful of baking powder.
Rub well into it 1/2lb. of nice clarified dripping.
Mix in a teacupful of moist sugar, 1oz. carraway seeds, and 1/2lb. well-washed and dried currants.
When these are mixed in, whip three eggs with about half a pint of milk, and beat this mixture very thoroughly into the cake dough.
Bake at once in a well-buttered tin for one and a half to two hours.

Original Text · last edited 4 days ago

Cake, Dripping.—Sift together 1lb. of flour and one tea-spoonful of baking powder; then rub well into it ½lb. of nice clarified dripping, and next mix in a teacupful of moist sugar, 1oz. carraway seeds, and ½lb. well-washed and dried currants. When these are mixed in, whip three eggs with about half a pint of milk, and beat this mixture very thoroughly into the cake dough; bake at once in a well-buttered tin for one and a half to two hours.

Notes

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