Little German Cakes. — Prepare a sponge with |oz. of yeast,
a little cream, and about 3oz. of flour, and set it to rise ; then
work it into 9oz. more flour, 2oz. of pounded loaf sugar,
ioz. of salt, the whites of two eggs and the yolks of five,
together with -Jib. of warmed butter. Divide this paste into
twelve parts, put them into well-buttered moulds, and bake,
having previously let them rise. Take the Cakes out when of
a light red colour, cut them into slices, sprinkle over with
caster sugar, replace in their original position, and serve hot
or cold as desired.
Loaf Cake. — (1) Put in a bowl 1 Jib . of flour, fib. of moist
sugar, and loz. of caraway-seeds ; beat thoroughly eight eggs,
and put in with the flour. Dissolve 1 table-spoonful of yeast
in 2 table-spoonfuls of milk-and-water✪ Loaf Cake, and mix with the rest.
Set in a warm place for a short time to rise, then mould it
and put in a buttered tin. Bake for about two hours in a
steady oven.
(2) Cream Jib. of fresh butter by warming before the fire,
and working with the hand or a wooden spoon. Beat six eggs
and mix with the butter and Jib. of moist sugar; when
thoroughly mixed, work in lib. of flour, half the grated rind of
a lemon, 3 table-spoonfuls of rose-water, 1 teaspoonful of dis-
solved ammonia salt, J teaspoonful of powdered cinnamon, 1
grated nutmeg, and 1 teacupful of milk. When thoroughly
beaten, pour into a Cake-tin lined with buttered paper, and
bake for two hours in a steady oven.
Lord Mayor’s Cakes.— Beat together for fifteen minutes in a
basin set in a larger basin of hot water eight eggs and lib.
of caster sugar ; when quite thick, add lib. of flour and
sprinkle in a few caraway-seeds✪ Lord Mayor’s Cakes. Put the mixture into a
biscuit-bag ; have some pieces of paper cut round, and drop
1 table-spoonful of the mixture on each piece, sift caraway-
seeds or sugar on the tops, put them on baking-sheets, and
bake in a hot oven. When done, remove the papers and
stick the Cakes together in pairs, with white of egg and sugar
mixed.
Louvernaise Cakes. — Prepare the paste as for Richelieu Cake,
and when ready have a square Cake-tin covered all over with
paper. Spread the paste over lin. thick with a knife, and put
it in a moderate oven for eighteen or twenty minutes. Take
it out, and when cool lay the Cake on a table, detach the
paper, sprinkle the surface freely with powdered sugar, and
cut it into any shaped pieces desired. Dress on a dessert-dish
with a folded napkin, and serve.
Love Cakes. — Mix with ljlb. of flour four eggs beaten with
1 teacupful of yeast and 5 pint of warm milk ; work into a
dough, add gradually lib. of butter, knead thoroughly, and
leave it one hour to rise. Mix with it Jib. of caster sugar.
Butter small Cake-pans and put the mixture in. Place thin
slices of candied lemon- and orange-peel on the top, and
bake in a quick oven.
Page 4 · 2 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
Little German Cakes. — Prepare a sponge with |oz. of yeast, a little cream, and about 3oz. of flour, and set it to rise ; then work it into 9oz. more flour, 2oz. of pounded loaf sugar, ioz. of salt, the whites of two eggs and the yolks of five, together with -Jib. of warmed butter. Divide this paste into twelve parts, put them into well-buttered moulds, and bake, having previously let them rise. Take the Cakes out when of a light red colour, cut them into slices, sprinkle over with caster sugar, replace in their original position, and serve hot or cold as desired.
Loaf Cake. — (1) Put in a bowl 1½lb. of flour, fib. of moist sugar, and loz. of caraway-seeds ; beat thoroughly eight eggs, and put in with the flour. Dissolve 1 table-spoonful of yeast in 2 table-spoonfuls of milk-and-water, and mix with the rest. Set in a warm place for a short time to rise, then mould it and put in a buttered tin. Bake for about two hours in a steady oven.
(2) Cream Jib. of fresh butter by warming before the fire, and working with the hand or a wooden spoon. Beat six eggs and mix with the butter and Jib. of moist sugar; when thoroughly mixed, work in lib. of flour, half the grated rind of a lemon, 3 table-spoonfuls of rose-water, 1 teaspoonful of dissolved ammonia salt, J teaspoonful of powdered cinnamon, 1 grated nutmeg, and 1 teacupful of milk. When thoroughly beaten, pour into a Cake-tin lined with buttered paper, and bake for two hours in a steady oven.
Lord Mayor’s Cakes.— Beat together for fifteen minutes in a basin set in a larger basin of hot water eight eggs and lib. of caster sugar ; when quite thick, add lib. of flour and sprinkle in a few caraway-seeds. Put the mixture into a biscuit-bag ; have some pieces of paper cut round, and drop 1 table-spoonful of the mixture on each piece, sift carawayseeds or sugar on the tops, put them on baking-sheets, and bake in a hot oven. When done, remove the papers and stick the Cakes together in pairs, with white of egg and sugar mixed.
Louvernaise Cakes. — Prepare the paste as for Richelieu Cake, and when ready have a square Cake-tin covered all over with paper. Spread the paste over lin. thick with a knife, and put it in a moderate oven for eighteen or twenty minutes. Take it out, and when cool lay the Cake on a table, detach the paper, sprinkle the surface freely with powdered sugar, and cut it into any shaped pieces desired. Dress on a dessert-dish with a folded napkin, and serve.
Love Cakes. — Mix with ljlb. of flour four eggs beaten with 1 teacupful of yeast and 5 pint of warm milk ; work into a dough, add gradually lib. of butter, knead thoroughly, and leave it one hour to rise. Mix with it Jib. of caster sugar. Butter small Cake-pans and put the mixture in. Place thin slices of candied lemon- and orange-peel on the top, and bake in a quick oven.
Records on this page
Loaf CakeLord Mayor’s Cakes