Small Sugar Cakes of Various Kinds

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (24)

Rich Sugar Cakes

half a pound of butter with each pound of flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
three-quarters of a pound of dry sifted sugar ↝ Sugar, NFS [Sugars and honey]
the grated rinds of two small fresh lemons ↝ Lemon, raw [Citrus fruits]
the strained juice of one [lemon] ↝ Lemon juice, raw [Fruits and Fruit Juices]
a dessertspoonful of cinnamon freshly pounded ↝ Sugar, cinnamon [Sugars and honey]
from one ounce to two ounces of carraway-seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
a similar proportion of the finest powdered ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
three-quarters of a pound of very dry well cleaned currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
A slight pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
from two eggs to four slightly whisked ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Cheap Sugar Cakes

Five ounces of butter with six of sugar to the pound of flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
six of sugar to the pound of flour ↝ Sugar, NFS [Sugars and honey]
two large eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a small quantity of milk ↝ Milk, NFS [Milk, reduced fat]
One ounce more of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Summary for Rich Cakes

to each lb. of flour, butter, 1/2 lb.; sugar, 3/4 lb.; eggs, 2 to 4. ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar, 3/4 lb. ↝ Sugar, NFS [Sugars and honey]
eggs, 2 to 4. ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
(Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at choice) ↝ Lemon, raw [Citrus fruits]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
carraway-seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
currants at choice ↝ Currants, european black, raw [Fruits and Fruit Juices]
small pinch of salt. ↝ Salt, table, iodized [Spices and Herbs]

Instructions (13)

Working very small with the fingers, mingle half a pound of butter with each pound of flour.
Blend thoroughly with these three-quarters of a pound of dry sifted sugar.
Add the grated rinds of two small fresh lemons (for lemon-cakes the strained juice of one is generally added), or a dessertspoonful of cinnamon freshly pounded; or from one ounce to two ounces of carraway-seeds; or a similar proportion of the finest powdered ginger; or three-quarters of a pound of very dry well cleaned currants.
Throw in a slight pinch of salt with the sugar.
If to be made into flat cakes, proceed to moisten these ingredients gradually with from two eggs to four slightly whisked.
When they form a firm paste, proceed quickly to roll and to stamp them out with a cake tin, as the sugar dissolves with the moisture of the eggs, the paste will otherwise become so lithe as to adhere to the board and roller.
If the paste is to be merely dropped on the baking-sheets, it will require an additional egg or more.
Place the cakes quite two inches apart on the baking-sheets, as they will spread in the baking.
For cheap sugar cakes, use five ounces of butter with six of sugar to the pound of flour, two large eggs, and a small quantity of milk.
Any flavour can be given to them as to those which precede, and they can be rendered more or less sweet to the taste by altering the proportion of sugar.
Always sift the sugar, or at least reduce it quite to powder, before using it.
One ounce more of butter will render them very good.
Roll the cakes a quarter of an inch thick.

Original Text

SMALL SUGAR CAKES OF VARIOUS KINDS.

To make very sweet rich sugar cakes mingle, first working it very small with the fingers, half a pound of butter with each pound of flour: if more than this proportion be used the paste will be too soft to permit the addition of the proper number of eggs. Next, blend thoroughly with these three-quarters of a pound of dry sifted sugar, and the grated rinds of two small fresh lemons (for lemon-cakes the strained juice of one is generally added), or a dessertspoonful of cinnamon freshly pounded; or from one ounce to two ounces of carraway-seeds; or a similar proportion of the finest powdered ginger; or three-quarters of a pound of very dry well cleaned currants. A slight pinch of salt should be thrown in with the sugar. If to be made into flat cakes proceed to moisten these ingredients gradually with from two eggs to four slightly whisked, and when they form a firm paste, proceed quickly to roll and to stamp them out with a cake tin; for as the sugar dissolves with the moisture of the eggs, the paste will otherwise become so lithe as to adhere to the board and roller. When it is to be merely dropped on the baking-sheets, it will require an additional egg or more. The cakes should then be placed quite two inches apart, as they will spread in the baking.

Five ounces of butter with six of sugar to the pound of flour, two large eggs, and a small quantity of milk, will be sufficient for quite cheap sugar cakes: any flavour can be given to them as to those which precede, and they can be rendered more or less sweet to the taste by altering the proportion of sugar: this should always be sifted, or at least reduced quite to powder, before it is used for them. One ounce more of butter will render them very good. They should be rolled a quarter of an inch thick.

Rich: to each lb. of flour, butter, 1/2 lb.; sugar, 3/4 lb.; eggs, 2 to 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at choice), small pinch of salt. Slow oven about 20 minutes.

Obs.—The cakes should be but lightly coloured, and yet baked quite through.

Notes

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