Uxbridge Cakes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a pound of wheat flour ↝ Flour, whole wheat, unenriched [Cereal Grains and Pasta]
ſeven pounds of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
four pounds of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
ſo much good new yeaſt as will make it into a pretty high paſte ↝ Beef, New Zealand, imported, intermuscular fat, raw [Beef Products]
half a pound of paſte

Instructions (4)

To a pound of wheat flour, put ſeven pounds of currants, half a nutmeg, four pounds of butter.
rub your butter cold very well amongſt the meal, dreſs your currants very well in the flour, butter, and ſeaſoning, and knead it with ſo much good new yeaſt as will make it into a pretty high paſte.
after it is kneaded well to-gether, let it ſtand an hour to riſe.
you may put half a pound of paſte in a cake.

Original Text

To make Uxbridge Cakes.
To a pound of wheat flour, put ſeven pounds of currants, half a nutmeg, four pounds of butter; rub your butter cold very well amongſt the meal, dreſs your currants very well in the flour, butter, and ſeaſoning, and knead it with ſo much good new yeaſt as will make it into a pretty high paſte; after it is kneaded well to-gether, let it ſtand an hour to riſe; you may put half a pound of paſte in a cake.

Notes

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