A very good Common Cake

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
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Rub eight ounces of butter into two pounds of dried flour.
  2. Mix it with three spoonfuls of yeast that is not bitter, to a paste.
  3. Let it rise an hour and a half.
  4. Then mix in the yelks and whites of six eggs beaten apart.
  5. Add one pound of sugar.
  6. Add some milk to make it a proper thickness, (about a pint will be sufficient,).
  7. Add a glass of sweet wine.
  8. Add the rind of a lemon.
  9. Add a teaspoonful of ginger.
  10. Add either a pound and a half of currants, or some carraways.
  11. Beat well.
Original Text
A very good Common Cake. Rub eight ounces of butter into two pounds of dried flour, mix it with three spoonfuls of yeast that is not bitter, to a paste. Let it rise an hour and a half; then mix in the yelks and whites of six eggs beaten apart; one pound of sugar, some milk to make it a proper thickness, (about a pint will be sufficient,) a glass of sweet wine, the rind of a lemon, and a teaspoonful of ginger. Add either a pound and a half of currants, or some carraways, and beat well.
Notes
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