Prussian Breakfast Cakes. — Sift 71b. of white flour into a
bowl and rub in Jib. of butter. When all the butter is absorbed,
stir in 1 pint of warm water and lqt. of warm milk, the yolks
of four eggs, and £ pint of thick yeast✪ Prussian Breakfast Cakes, and make into a
dough ; let this remain with a cloth over it in a warm place
for half-an-hour or so to “prove.” Roll out thickly and
mould into rounds about 6in. in diameter ; butter some baking-
sheets and put the Cakes on, a short distance from each other ;
let them rise for a few minutes in a warm place and then
bake in a moderate oven. When they are done a light brown,
brush a little warm butter over the tops, and serve hot.
Queen (or Heart) Cakes. — (1) Cream lib. of butter, mix with
it some rose-water, lqt. of flour, and lib. of caster sugar. Add
a few currants✪ Queen (or Heart) Cakes, washed and dried, and beat all well together.
Put into greased heart-shaped moulds (see Fig. 287, A). Bake
in a moderate oven, and dredge over with white sugar.
(2) 1 teacupful of butter, 1 pint of caster sugar, lqt.
of flour, four eggs, 1 wineglassful each of wine, brandy,
and thin cream, lib. of currants, washed and dried, and ground
spice to taste. Warm the liquids together, and stir quickly into
the beaten sugar, butter, and eggs ; add the flour, and finally
the fruit. Bake in heart-shaped pans in a moderate oven.
For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
249
'Cakes — continued.
(3) Cream lib. of butter by warming' it and working with
the hand. Stir lib. of caster sugar with the butter for five
minutes, and add slowly eight eggs and 2 table-spoonfuls of
water ; beat until well mixed, and then sift in gradually 20oz.
of flour and a handful of currants that have been washed and
dried. Butter some heart-shaped tins, fill with the mixture,
dust a little caster sugar over the tops, and bake in a
moderate oven.
(4) Bub 12oz. of lard into 31b. of flour, and add loz. each
of cream of tartar and bicarbonate of soda. Make a hollow in
Queen-cake Tins
the centre, mix in ljlb. of caster sugar, a flavouring of essence
of lemon, and sufficient milk to form a dough. With this
three -parts fill some greased tins (Fig. 287, b), bake in a
moderate oven, turn out when done, and let them get cold.
(5) Melt 21b. of butter, cream it by beating when warm
with the hand, and add 21b. of caster sugar, the grated peel
of four large lemons, and mix thoroughly with a wooden spoon
oi whisk. When it is well frothed, add twenty-eight eggs,
stirring for a few minutes after every four or five have been
broken in. Wash and dry £lb. of currants, and mix them with
Cakes — continued.
31b. of flour ; stir this slowly into the eggs, &c. When
thoroughly mixed, drop it in small lumps on several sheets of
stout paper, and bake.
(6) Bub 6oz. of butter into 8oz. of flour ; add 6oz. of
caster sugar, 2oz. of currants, washed and dried, and the
grated peel of two lemons ; then beat in four eggs. Butter
some small heart-shaped tins, fill with the paste, dust a little
castor sugar over the tops, and bake until a light colour.
When done, turn them out upon a wire tray. These Cakes
may be iced if desired.
Page 21 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Prussian Breakfast Cakes. — Sift 71b. of white flour into a
bowl and rub in Jib. of butter. When all the butter is absorbed,
stir in 1 pint of warm water and lqt. of warm milk, the yolks
of four eggs, and £ pint of thick yeast, and make into a
dough ; let this remain with a cloth over it in a warm place
for half-an-hour or so to “prove.” Roll out thickly and
mould into rounds about 6in. in diameter ; butter some baking-
sheets and put the Cakes on, a short distance from each other ;
let them rise for a few minutes in a warm place and then
bake in a moderate oven. When they are done a light brown,
brush a little warm butter over the tops, and serve hot.
Queen (or Heart) Cakes. — (1) Cream lib. of butter, mix with
it some rose-water, lqt. of flour, and lib. of caster sugar. Add
a few currants, washed and dried, and beat all well together.
Put into greased heart-shaped moulds (see Fig. 287, A). Bake
in a moderate oven, and dredge over with white sugar.
(2) 1 teacupful of butter, 1 pint of caster sugar, lqt.
of flour, four eggs, 1 wineglassful each of wine, brandy,
and thin cream, lib. of currants, washed and dried, and ground
spice to taste. Warm the liquids together, and stir quickly into
the beaten sugar, butter, and eggs ; add the flour, and finally
the fruit. Bake in heart-shaped pans in a moderate oven.
For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
249
'Cakes — continued.
(3) Cream lib. of butter by warming' it and working with
the hand. Stir lib. of caster sugar with the butter for five
minutes, and add slowly eight eggs and 2 table-spoonfuls of
water ; beat until well mixed, and then sift in gradually 20oz.
of flour and a handful of currants that have been washed and
dried. Butter some heart-shaped tins, fill with the mixture,
dust a little caster sugar over the tops, and bake in a
moderate oven.
(4) Bub 12oz. of lard into 31b. of flour, and add loz. each
of cream of tartar and bicarbonate of soda. Make a hollow in
Queen-cake Tins
the centre, mix in ljlb. of caster sugar, a flavouring of essence
of lemon, and sufficient milk to form a dough. With this
three -parts fill some greased tins (Fig. 287, b), bake in a
moderate oven, turn out when done, and let them get cold.
(5) Melt 21b. of butter, cream it by beating when warm
with the hand, and add 21b. of caster sugar, the grated peel
of four large lemons, and mix thoroughly with a wooden spoon
oi whisk. When it is well frothed, add twenty-eight eggs,
stirring for a few minutes after every four or five have been
broken in. Wash and dry £lb. of currants, and mix them with
Cakes — continued.
31b. of flour ; stir this slowly into the eggs, &c. When
thoroughly mixed, drop it in small lumps on several sheets of
stout paper, and bake.
(6) Bub 6oz. of butter into 8oz. of flour ; add 6oz. of
caster sugar, 2oz. of currants, washed and dried, and the
grated peel of two lemons ; then beat in four eggs. Butter
some small heart-shaped tins, fill with the paste, dust a little
castor sugar over the tops, and bake until a light colour.
When done, turn them out upon a wire tray. These Cakes
may be iced if desired.