Luncheon Cake. No. 3. (Beechwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

11/4 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. or rather more of sultana raisins ↝ Raisins [Dried fruits]
6 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
some candied lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
and citron
2 eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/4 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
2 spoonfuls of fresh yeast ↝ Yeast [Not included in a food category]

Instructions (2)

Mix all together with 2 eggs well beaten, 1/4 pt. of milk, and 2 spoonfuls of fresh yeast.
Bake 3/4 of an hour in a moderate oven.

Original Text

Luncheon Cake. No. 3. (Beechwood.)
1¼ lbs. flour, 2 ozs. butter, ½ lb. or rather more of sultana raisins, 6 ozs. sugar, and some candied lemon peel and citron. Mix all together with 2 eggs well beaten, ¼ pt. of milk, and 2 spoonfuls of fresh yeast. Bake ¾ of an hour in a moderate oven.

Notes

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