Slim Cakes

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

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 15 min Total: 15 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

two and a half to three teaspoonfuls of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
2lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2oz. or 3oz. of lard ↝ Lard [Fats and Oils]
four eggs beaten up with a little milk ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Sift two and a half to three teaspoonfuls of baking powder into 2lb. of flour.
Make this quickly into a paste with 1lb. of butter, 2oz. or 3oz. of lard, and four eggs beaten up with a little milk.
Mind not to have the dough too wet.
Make this up quickly into cakes the size of a small muffin.
Bake fifteen minutes in a quick oven, turning them now and again, as they burn very quickly.
Then split, butter, and serve very hot.

Original Text · last edited 4 days ago

Hot.—Sift two and a half to three teaspoonfuls of baking powder into 2lb. of flour, and make this quickly into a paste with 1lb. of butter, 2oz. or 3oz. of lard, and four eggs beaten up with a little milk. Mind not to have the dough too wet. Make this up quickly into cakes the size of a small muffin, and bake fifteen minutes in a quick oven, turning them now and again, as they burn very quickly; then split, butter, and serve very hot. These are also called slim cakes. They are particularly good if the baking powder is omitted, and all Coomb's Eureka

Notes

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