Plain Cake. No. 2.

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 (7)

sponge

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. German yeast ↝ Yeast [Not included in a food category]

cake

1/4 lb. butter melted ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. sugar ↝ Sugar, NFS [Sugars and honey]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a few raisins or currants ↝ Raisins [Dried fruits]
a few raisins or currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (6)

Set a sponge with 1 lb. flour and 2 ozs. German yeast.
When it has risen sufficiently, add 1/4 lb. butter melted, 1/4 lb. sugar, 2 eggs, a few raisins or currants.
Mix well together.
Put in a baking tin.
Let it rise for 20 minutes.
Bake.

Original Text

Plain Cake. No. 2. (Mr. Milnes Gaskell. 1889.)
Set a sponge with 1 lb. flour and 2 ozs. German yeast. When it has risen sufficiently, add ¼ lb. butter melted, ¼ lb. sugar, 2 eggs, a few raisins or currants. Mix well together; put in a baking tin; let it rise for 20 minutes, and then bake.

Notes

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