Strewed Cake. — Dissolve 2oz. of dry yeast in J pint of luke-
warm milk, then mix in gradually sufficient flour to make
a light dough. Cover the dough and put it in a warm place
until well risen. Slightly warm Jib. of butter and beat it
with 4 table-spoonfuls of moist sugar ; when creamy beat
in, one at the time, six eggs ; flavour with the grated peel
of half a lemon, 1 teaspoonful of salt, and a small quantity
of grated nutmeg; sift in ljlb. of flour✪ Strewed Cake, and stir in slowly
sufficient milk to make a light dough. Work in at the
last the yeast dough and beat thoroughly together Procure
a flat tin with a raised edge all round it, dredge it over with
flour, and roll the dough out on it, making it about Jin. thick.
Cover the dough lightly with a cloth and set it in a
warm place to rise. Warm 2oz. of butter, and woi-k it well
with 2 heaped table-spoonfuls of caster sugar, 2oz. of flour,
and a small quantity of powdered cinnamon. Chop the
mixture of butter, &c., into small pieces, dredging it
occasionally with flour and sugar, and strew them over the
dough. Bake the Cake until lightly browned in a brisk oven,
and when cooked put it on a hot dish and serve.
For details respecting Culinary Processes , Utensils , Sauces , dec. , referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
261
Cakes — continued.
Stuffed Cakes. — Boll out fib. of puff paste to about fin. in
thickness, cut out twelve pieces with a round plain paste-
cutter, 3|in. in diameter, then roll out the trimmings, and cut
twelve more rounds out with a 3in. paste-cutter. Make a
stiff marmalade of apples, and put a small piece in the centre
of the smaller rounds, and a preserved cherry on the top✪ Stuffed Cakes;
moisten the edges lightly, then put the larger round over,
and press it down round the edges with the rim of the smaller
cutter, and cut them round with it ; sprinkle water lightly
over, put a small ring of puff paste on the top of each,
sprinkle some coarsely-ground loaf sugar on the top, and bake
them in a moderate oven, taking care to keep them as light
a colour as possible. When cold, put a preserved cherry in
each ring, arrange them on a dish, and servo.
Sully Cakes. — (1) Mix with 8 breakfast-cupfuls of flour fib.
of butter warmed to melting and fib. of lard; add 1 tea-
spoonful of bicarbonate of soda, lflb. of caster sugar, and
1 table-spoonful of bruised coriander-seeds to the flour before
working in the butter and lard. Make into a dough with 2
table-spoonfuls of milk and six eggs beaten together. Divide
into small Cakes, set on a greased baking-sheet, and put into
a quick oven.
(2) Put fib. of butter into a basin, warm it, and work it
with the hand to a cream ; then sift in lib. of flour, fib. of
caster sugar, and add three well-whisked eggs. Use sufficient
milk to form a dough. The milk and flour should be added
a little of each at a time, and well mixed before another lot
is put in. Boll out the paste, and cut it into rounds with
a biscuit-cutter. Flour a tin, put the Cakes on it, and bake
in a moderate oven until done.
Page 50 · 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
Strewed Cake. — Dissolve 2oz. of dry yeast in ½ pint of lukewarm milk, then mix in gradually sufficient flour to make a light dough. Cover the dough and put it in a warm place until well risen. Slightly warm ½lb. of butter and beat it with 4 table-spoonfuls of moist sugar ; when creamy beat in, one at the time, six eggs ; flavour with the grated peel of half a lemon, 1 teaspoonful of salt, and a small quantity of grated nutmeg; sift in 1½lb. of flour, and stir in slowly sufficient milk to make a light dough. Work in at the last the yeast dough and beat thoroughly together Procure a flat tin with a raised edge all round it, dredge it over with flour, and roll the dough out on it, making it about Jin. thick. Cover the dough lightly with a cloth and set it in a warm place to rise. Warm 2oz. of butter, and work it well with 2 heaped table-spoonfuls of caster sugar, 2oz. of flour, and a small quantity of powdered cinnamon. Chop the mixture of butter, &c., into small pieces, dredging it occasionally with flour and sugar, and strew them over the dough. Bake the Cake until lightly browned in a brisk oven, and when cooked put it on a hot dish and serve.
For details respecting Culinary Processes , Utensils , Sauces , dec. , referred to, see under their special heads.
Cakes — continued.
Stuffed Cakes. — Roll out ½lb. of puff paste to about fin. in thickness, cut out twelve pieces with a round plain pastecutter, 3|in. in diameter, then roll out the trimmings, and cut twelve more rounds out with a 3in. paste-cutter. Make a stiff marmalade of apples, and put a small piece in the centre of the smaller rounds, and a preserved cherry on the top; moisten the edges lightly, then put the larger round over, and press it down round the edges with the rim of the smaller cutter, and cut them round with it ; sprinkle water lightly over, put a small ring of puff paste on the top of each, sprinkle some coarsely-ground loaf sugar on the top, and bake them in a moderate oven, taking care to keep them as light a colour as possible. When cold, put a preserved cherry in each ring, arrange them on a dish, and servo.
Sully Cakes. — (1) Mix with 8 breakfast-cupfuls of flour ½lb. of butter warmed to melting and ½lb. of lard; add 1 teaspoonful of bicarbonate of soda, lflb. of caster sugar, and 1 table-spoonful of bruised coriander-seeds to the flour before working in the butter and lard. Make into a dough with 2 table-spoonfuls of milk and six eggs beaten together. Divide into small Cakes, set on a greased baking-sheet, and put into a quick oven.
(2) Put ½lb. of butter into a basin, warm it, and work it with the hand to a cream ; then sift in 1lb. of flour, ½lb. of caster sugar, and add three well-whisked eggs. Use sufficient milk to form a dough. The milk and flour should be added a little of each at a time, and well mixed before another lot is put in. Boll out the paste, and cut it into rounds with a biscuit-cutter. Flour a tin, put the Cakes on it, and bake in a moderate oven until done.
Records on this page
Strewed CakeStuffed Cakes