Butter 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 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Take four pounds of flour, one pound of currants, three pounds of butter, fourteen eggs, leaving out the whites, half an ounce of mace, one pound of sugar, half a pint of sack, a pint of ale yest, a quart of milk boiled.
  2. Take the milk off, and let it cool.
  3. Rub the butter well in the flour.
  4. Put in the sugar and spice, with the rest of the ingredients.
  5. Wet it with a ladle, and beat it well together.
  6. Do not put the currants till the cake is ready to go into the oven.
  7. Butter the dish.
  8. Heat the oven as hot as for wheaten bread.
  9. You must not wet it till the oven is ready.
Original Text
Butter Cake. Take four pounds of flour, one pound of currants, three pounds of butter, fourteen eggs, leaving out the whites, half[236] an ounce of mace, one pound of sugar, half a pint of sack, a pint of ale yest, a quart of milk boiled. Take it off, and let it cool. Rub the butter well in the floor; put in the sugar and spice, with the rest of the ingredients; wet it with a ladle, and beat it well together. Do not put the currants till the cake is ready to go into the oven. Butter the dish, and heat the oven as hot as for wheaten bread. You must not wet it till the oven is ready.
Notes
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