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Epsom 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 (7)

Half a pound of butter beat to a cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
four eggs, whites and yolks beat separately ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a quartern of French roll dough ↝ Rolls, french [Baked Products]
two ounces of caraway seeds ↝ Spices, caraway seed [Spices and Herbs]
one tea-spoonful of grated ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a quarter of a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (0)

No instructions extracted.

Original Text

Epsom Cake.

Half a pound of butter beat to a cream, half a pound of sugar, four eggs, whites and yolks beat separately, half a quartern of French roll dough, two ounces of caraway seeds, and[238] one tea-spoonful of grated ginger: if for a plum-cake, a quarter of a pound of currants.

Notes

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