Twelfth Night

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 (13)
for covering
Instructions (7)
  1. Make a hollow in 6lb. of flour, and set a sponge with one and a half gills of yeast and a little milk.
  2. Put round it 1lb. of fresh butter broken up small, 1lb. 4oz. caster sugar, 4lb. well washed and dried currants, 4oz. sifted cinnamon, the same of cloves, mace, and nutmeg mixed, and finely shredded candied peel to taste.
  3. When it has risen, mix it all well together with a little warm milk.
  4. Pour the mixture into well-buttered and papered hoops, and bake.
  5. When cold, these cakes are covered with almond icing, and, when this is set, with royal icing, and garnished to taste with appropriate ornaments.
  6. They can also be served plain.
  7. They should be kept a little time before cutting.
Original Text · last edited 4 days ago
Twelfth Night.—Make a hollow in 6lb. of flour, and set a sponge with one and a half gills of yeast and a little milk; put round it 1lb. of fresh butter broken up small, 1lb. 4oz. caster sugar, 4lb. well washed and dried currants, 4oz. sifted cinnamon, the same of cloves, mace, and nutmeg mixed, and finely shredded candied peel to taste. When it has risen, mix it all well together with a little warm milk, pour the mixture into well-buttered and papered hoops, and bake. When cold, these cakes are covered with almond icing, and, when this is set, with royal icing, and garnished to taste with appropriate ornaments. They can also be served plain. They should be kept a little time before cutting.
Notes
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