Luncheon Cake. No. 5. Second best. (Burwarton.)

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 (10)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
4 ozs. lard ↝ Lard [Fats and Oils]
4 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
1/2 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
2 ozs. mixed peel ↝ Orange peel, raw [Fruits and Fruit Juices]
peel of 1 lemon grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
3 or 4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 teaspoonfuls baking powder ↝ Baobab powder [Fruits and Fruit Juices]
Mix with cold new milk.

Instructions (2)

Mix with cold new milk.
Bake.

Original Text

Luncheon Cake. No. 5. Second best. (Burwarton.)
1 lb. flour, 4 ozs. lard, 4 ozs. butter, ½ lb. white sugar, ½ lb. sultanas, 2 ozs. mixed peel, peel of 1 lemon grated, 3 or 4 eggs, 3 teaspoonfuls baking powder. Mix with cold new milk. Bake.

Notes

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