Breakfast Cake

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 (12)

12oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4/5lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
14/5lb washed and dried currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
4oz. sugar ↝ Sugar, NFS [Sugars and honey]
a dust of mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
salt ↝ Salt, table, iodized [Spices and Herbs]
three-quarters of a pint of warmed cream or new milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a gill of brandy ↝ Brandy [Liquor and cocktails]
three small eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint good ale yeast ↝ Yeast [Not included in a food category]

Instructions (3)

Rub butter into flour and mix well with currants, sugar, spices, salt, cream or milk, brandy, eggs, and yeast.
Mix well together.
Bake in a moderate oven.

Original Text · last edited 4 days ago

Breakfast.
—Rub 12oz. of butter into ⅘lb. of flour, and mix it well with 1⅘lb. washed and dried currants, 4oz. sugar, a dust of mace, nutmeg, cinnamon, and salt, three-quarters of a pint of warmed cream or new milk, half a gill of brandy, three small eggs, and half a pint good ale yeast. Mix well together, and bake in a moderate oven. This cake will keep good for quite three months.

Notes

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