Very good common Plum Cakes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 30 min Total: 30 min
Yield: 12.0 cakes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

five ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three pounds of dry flour ↝ Flour, 00 [Cereal Grains and Pasta]
five ounces of fine Lisbon sugar
six ounces of currants, washed and dried ↝ Currants, european black, raw [Fruits and Fruit Juices]
some pimento finely powdered ↝ Pimento, canned [Vegetables and Vegetable Products]
three spoonfuls of yeast ↝ Yeast [Not included in a food category]
a Winchester pint of new milk warmed ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (4)

Mix five ounces of butter in three pounds of dry flour, and five ounces of fine Lisbon sugar.
Add six ounces of currants, washed and dried, and some pimento finely powdered.
Put three spoonfuls of yeast into a Winchester pint of new milk warmed, and mix into a light dough with the above.
Make it into twelve cakes, and bake on a floured tin half an hour.

Original Text

Very good common Plum Cakes.

Mix five ounces of butter in three pounds of dry flour, and five ounces of fine Lisbon sugar; add six ounces of currants, washed and dried, and some pimento finely powdered. Put three spoonfuls of yeast into a Winchester pint of new milk warmed, and mix into a light dough with the above. Make it into twelve cakes, and bake on a floured tin half an hour.

Notes

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