Luncheon Cake. No. 6.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for dissolving yeast
Instructions (11)
  1. Rub 2 ozs. of fresh butter into 3/4 lb. of fine flour.
  2. Add a pinch of salt.
  3. Work in 2 ozs. of sugar.
  4. Dissolve 1 oz. of German yeast in a teacupful of warm milk and water.
  5. Strain the yeast mixture before use.
  6. Knead the yeast mixture into the cake mixture.
  7. Let the dough rise in the meat screen, covered by a cloth, for 1/2 an hour.
  8. Beat 2 whole eggs into the dough, 1 at a time.
  9. Add 3 ozs. of sultana raisins.
  10. Let it rise in a buttered cake-tin in a rather quick oven.
  11. Work 1 teaspoonful castor sugar with a spoon to a cream with the yeast to make it dissolve quicker.
Original Text
Luncheon Cake. No. 6. (Emslie. 1888.) Made with German yeast. ¾ lb. of fine flour, into which rub 2 ozs. of fresh butter; add a pinch of salt, then work in 2 ozs. of sugar. Next dissolve 1 oz. of German yeast in a teacupful of warm milk and water, then strain it before use; knead it up in the cake mixture, and let it then rise in the meat screen, covered by a cloth, for ½ an hour. Then beat 2 whole eggs into the dough, 1 at a time, and 3 ozs. of sultana raisins. Let it rise in a buttered cake-tin in a rather quick oven. * 1 teaspoonful castor sugar, worked with a spoon to a cream with the yeast, makes it dissolve quicker.
Notes
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