Bread Cake

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one spoonful of good yest
half a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of Lisbon sugar ↝ Sugar, NFS [Sugars and honey]
some grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sufficient quantity of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Optional addition

Caraway seeds may be added—two ounces to the above quantity. ↝ Spices, caraway seed [Spices and Herbs]

Instructions (3)

Melt the butter and sugar in a sufficient quantity of new milk to make it of a proper stiffness.
Set it to rise for two hours and a half before the fire.
Bake it in an earthen pan or tin in a quick oven, of a light brown.

Original Text

Bread Cake.

Take two pounds of flour, a quarter of a pound of butter, four eggs, one spoonful of good yest, half a pound of currants, half a pound of Lisbon sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in a sufficient quantity of[235] new milk to make it of a proper stiffness. Set it to rise for two hours and a half before the fire, and bake it in an earthen pan or tin in a quick oven, of a light brown.

Caraway seeds may be added—two ounces to the above quantity.

Notes

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