(3) Rub into Jib. of fine flour £lb. of butter ; when thoroughly
mixed add ilb. of moist sugar, £lb. of currants, ^lb. of ground
rice, £oz. of caraway-seeds, loz. of candied lemon-peel cut in
thin slices, half a grated nutmeg, and 1 pinch of salt. When
thoroughly mixed, dissolve 1 teaspoonful of bicarbonate of
soda✪ Leopard Cake in J pint of boiling milk. When cold beat up three
eggs and stir in with the milk, and make the Cake-dough
with it. Butter a Cake-tin, tie buttered paper round the
outside, pour the Cake mixture in, and bake in a moderate
oven.
(4) Small. — Mix in lib. of flour, 3 teaspoonfuls of baking-
powder, rub in jib. of butter, and add Jib. of caster eugar, a
little ground caraway-seed, cinnamon, and grated lemon-peel.
Beat in \ pint of milk, two eggs, and stir in with the above,
making it to a dough ; butter some small tins, pour the mixture
in, and bake in a hot oven.
(5) Mix with £ quartern of bakers’ dough 2oz. of butter,
|lb. of moist sugar, ^lb. of currants cleaned and dried, a
little thinly-sliced candied lemon-peel, and half a grated
nutmeg. Let it rise in a warm place, with a cloth over the
top. Butter some Cake-tins, knead the dough well, three-
quarter fill the tins with it, and leave for an hour to rise.
Bake for an hour or so in a moderate oven.
(6) Rub into lib. of flour jib. of beef dripping ; add 2 tea-
spoonfuls of baking-powder and 1 pinch of salt. Wash and
dry 6oz. of currants and add to the flour with |lb. of moist
sugar, \oz. of caraway-seeds, and half a grated nutmeg. Beat
two eggs with | pint of milk✪ Currant Cake, and mix the Cake. Bake about
one-hour-and-a-quarter in a moderate oveu.
(7) Mix together in a large bowl 3 teacupfuls of flour,
3oz. of butter, and 1 teacupful of sugar ; rub well together
with the hand, cut loz. of candied orange-peel into small
pieces and add it together with 2 teacupfuls of washed and
dried currants. Put £ teaspoonful of bicarbonate of soda
on a plate, and with the back of a spoon crush out all the
lumps and rub it quite smooth ; add this with 1 saltspoonful
of salt to the other ingredients in the basin, and mix it in.
Beat up two eggs and mix with them a teacupful of butter-
milk. Now dip a Cake-tin into boiling water, dry it thoroughly,
and line with buttered paper. Mix the eggs and butter-milk
thoroughly and quickly with tho dry ingredients, put the
Cake into the tin, and bake in a moderately hot oven for an-
hour-and-a-quarter.
(8) Put into a basin ljlb. of flour, £lb. of moist sugar,
and 2 dessert-spoonfuls of baking-powder ; rub in with the
hands 6oz. of butter, and mix in ^lb. of washed and dried
currants. Beat up three eggs with 5 pint of milk and 7
or 8 drops of essence of lemon ; with this, mix and beat
in the flour mixture in the basin, working it to a dough. Put
it into a buttered tin and bake at once.
Cakes — continued.
Lightning Cake. — Warm and beat 6oz. of butter until creamy,
then mix with it 6oz. of caster sugar, the yolks of six eggs
and the whites of three, 7oz. of finely-sifted flour, and the
grated rind of half a lemon. Beat the mixture briskly for
twenty minutes. Thickly butter the interior of a round Cake-
tin, strew baked breadcrumbs over it, shaking out any super-
fluity; pour in the batter, and bake in a brisk oven. Turn
the Cake out of the mould while warm.
Page 3 · 3 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
(3) Rub into Jib. of fine flour £lb. of butter ; when thoroughly mixed add ilb. of moist sugar, £lb. of currants, ^lb. of ground rice, £oz. of caraway-seeds, loz. of candied lemon-peel cut in thin slices, half a grated nutmeg, and 1 pinch of salt. When thoroughly mixed, dissolve 1 teaspoonful of bicarbonate of soda in J pint of boiling milk. When cold beat up three eggs and stir in with the milk, and make the Cake-dough with it. Butter a Cake-tin, tie buttered paper round the outside, pour the Cake mixture in, and bake in a moderate oven.
(4) Small. — Mix in lib. of flour, 3 teaspoonfuls of bakingpowder, rub in jib. of butter, and add Jib. of caster eugar, a little ground caraway-seed, cinnamon, and grated lemon-peel. Beat in \ pint of milk, two eggs, and stir in with the above, making it to a dough ; butter some small tins, pour the mixture in, and bake in a hot oven.
(5) Mix with £ quartern of bakers’ dough 2oz. of butter, |lb. of moist sugar, ^lb. of currants cleaned and dried, a little thinly-sliced candied lemon-peel, and half a grated nutmeg. Let it rise in a warm place, with a cloth over the top. Butter some Cake-tins, knead the dough well, threequarter fill the tins with it, and leave for an hour to rise. Bake for an hour or so in a moderate oven.
(6) Rub into lib. of flour jib. of beef dripping ; add 2 teaspoonfuls of baking-powder and 1 pinch of salt. Wash and dry 6oz. of currants and add to the flour with |lb. of moist sugar, \oz. of caraway-seeds, and half a grated nutmeg. Beat two eggs with | pint of milk, and mix the Cake. Bake about one-hour-and-a-quarter in a moderate oven.
(7) Mix together in a large bowl 3 teacupfuls of flour, 3oz. of butter, and 1 teacupful of sugar ; rub well together with the hand, cut loz. of candied orange-peel into small pieces and add it together with 2 teacupfuls of washed and dried currants. Put £ teaspoonful of bicarbonate of soda on a plate, and with the back of a spoon crush out all the lumps and rub it quite smooth ; add this with 1 saltspoonful of salt to the other ingredients in the basin, and mix it in. Beat up two eggs and mix with them a teacupful of buttermilk. Now dip a Cake-tin into boiling water, dry it thoroughly, and line with buttered paper. Mix the eggs and butter-milk thoroughly and quickly with tho dry ingredients, put the Cake into the tin, and bake in a moderately hot oven for an hour and a quarter.
(8) Put into a basin ljlb. of flour, £lb. of moist sugar, and 2 dessert-spoonfuls of baking-powder ; rub in with the hands 6oz. of butter, and mix in ^lb. of washed and dried currants. Beat up three eggs with 5 pint of milk and 7 or 8 drops of essence of lemon ; with this, mix and beat in the flour mixture in the basin, working it to a dough. Put it into a buttered tin and bake at once.
Cakes — continued.
Lightning Cake. — Warm and beat 6oz. of butter until creamy, then mix with it 6oz. of caster sugar, the yolks of six eggs and the whites of three, 7oz. of finely-sifted flour, and the grated rind of half a lemon. Beat the mixture briskly for twenty minutes. Thickly butter the interior of a round Caketin, strew baked breadcrumbs over it, shaking out any superfluity; pour in the batter, and bake in a brisk oven. Turn the Cake out of the mould while warm.
Records on this page
Leopard CakeCurrant CakeCake with Currants and Orange Peel