Common Bread 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 (9)

dough

the quantity of a quartern loaf from the dough when making white bread ↝ Pillsbury, Crusty French Loaf, refrigerated dough [Baked Products]

additions

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two of Lisbon sugar ↝ Sugar, NFS [Sugars and honey]
eight of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a teacupful of good milk ↝ Milk, NFS [Milk, reduced fat]

optional additions

an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
A teacupful of raw cream ↝ Egg, creamed [Eggs and omelets]

Instructions (5)

Take the quantity of a quartern loaf from the dough when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants.
Warm the butter in a teacupful of good milk.
By the addition of an ounce of butter, or sugar, or an egg or two, you may make the cake better.
A teacupful of raw cream improves it much.
It is best to bake it in a pan, rather than as a loaf, the outside being less hard.

Original Text

Common Bread Cake.

Take the quantity of a quartern loaf from the dough when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants. Warm the butter in a teacupful of good milk.

By the addition of an ounce of butter, or sugar, or an egg or two, you may make the cake better. A teacupful of raw cream improves it much. It is best to bake it in a pan, rather than as a loaf, the outside being less hard.

Notes

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