being made, remain permanent, or not cool below 90deg. Fahr.
Change the water in the outer basin every few minutes.
Beat the eggs and sugar together for a-quarter-of-an-hour,
or until a very thick batter is made, and then let it stand
for a few minutes. Whisk it again, and should there bo no
settling of the eggs add 4oz. or 5oz. of warmed finely-sifted
flour. Sift it in lightly and mix well. Put 2oz. of butter
into a stewpan, warm it very slowly so that it will not oil,
and then pour the batter into it, beating while so doing.
Take a mould, line it with buttered paper, and sift a little
sugar over it; pour in the Cake mixture to about half way
up the mould, and bake in a hot oven for a-quarter-of-an-
hour, but care must be taken not to let the outside brown.
When it has been in the time stated draw it to the door of
the oven, sift a little sugar over, and place some large slices
of citron-peel on top. Put it back in its original place in
the oven, shut the door, and bake again, making the time
for baking altogether about thirty-five minutes. Take it
out of the tin when done, and let it stand upon a sieve
to cool.
(2) Slightly warm 6oz. of butter, then beat it to a white
cream with 6oz. of caster sugar, using a wooden spoon for
the purpose. Beat five eggs for ten minutes, then mix them
with the sugar and butter, and beat the whole thoroughly
together. Sift 8oz. of the best wheaten-flour in with the
mixture, mix it well, then add a few drops of essence of
almonds✪ Madeira Cakes (Large) and beat it for five minutes longer. Line the bottom
and sides of a Cake-tin with strips of buttered paper, allowing
the paper to come Jin. above the edge of the tin ; pour in
the batter, put a broad strip of citron-peel on the top, and
bake in a moderate oven.
(3) Beat 5oz. of butter and 5oz. of sugar to a cream in a
warm basin; then add a little grated lemon-peel and four
eggs, one at a time, and sift in sufficient flour to make a
light batter. Mix well together, and pour the mixture into
a buttered baking-tin ; smooth the top over with a knife, and
lay a few slices of citron on the top. Put it into a moderate
oven, and bake for forty minutes.
(4) Break four eggs into a large basin and whisk them
well; then add gradually 6oz. of caster sugar, 6oz. of flour,
Jib. of butter, warmed enough to melt but not to oil it,
the grated rind of a lemon, and lastly J teaspoonful of bi-
carbonate of soda. Beat all well together, and bake for an
hour in a tin lined with buttered paper. The ingredients
must be added in the order given, and the butter thoroughly
incorporated before the next is added.
(5) Scotch Mode. — Work ljlb. of fresh butter on a marble
slab to extract the water, then put it into a basin, warm
slightly, taking care not to let it oil, and work it with the
hand to a cream. Thoroughly mix lflb. of caster sugar with
the butter, then add, one or two at the time, twenty eggs,
working the mixture well after each addition. Beat the
mixture till it begins to rise in the pan, then sift in
gradually 2Jlb. of flour in which has been mixed a small
pinch each of tartaric acid and bicarbonate of soda. Lino a
Cake-tin with buttered paper, allowing it to rise a little above
the edge of the tin, then pour in the batter, and bake in a
slow oven.
Page 6 · 1 recipe record 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
being made, remain permanent, or not cool below 90deg. Fahr. Change the water in the outer basin every few minutes. Beat the eggs and sugar together for a quarter of an hour, or until a very thick batter is made, and then let it stand for a few minutes. Whisk it again, and should there be no settling of the eggs add 4oz. or 5oz. of warmed finely-sifted flour. Sift it in lightly and mix well. Put 2oz. of butter into a stewpan, warm it very slowly so that it will not oil, and then pour the batter into it, beating while so doing. Take a mould, line it with buttered paper, and sift a little sugar over it; pour in the Cake mixture to about half way up the mould, and bake in a hot oven for a quarter of an hour, but care must be taken not to let the outside brown. When it has been in the time stated draw it to the door of the oven, sift a little sugar over, and place some large slices of citron-peel on top. Put it back in its original place in the oven, shut the door, and bake again, making the time for baking altogether about thirty-five minutes. Take it out of the tin when done, and let it stand upon a sieve to cool.
(2) Slightly warm 6oz. of butter, then beat it to a white cream with 6oz. of caster sugar, using a wooden spoon for the purpose. Beat five eggs for ten minutes, then mix them with the sugar and butter, and beat the whole thoroughly together. Sift 8oz. of the best wheaten-flour in with the mixture, mix it well, then add a few drops of essence of almonds and beat it for five minutes longer. Line the bottom and sides of a Cake-tin with strips of buttered paper, allowing the paper to come Jin. above the edge of the tin ; pour in the batter, put a broad strip of citron-peel on the top, and bake in a moderate oven.
(3) Beat 5oz. of butter and 5oz. of sugar to a cream in a warm basin; then add a little grated lemon-peel and four eggs, one at a time, and sift in sufficient flour to make a light batter. Mix well together, and pour the mixture into a buttered baking-tin ; smooth the top over with a knife, and lay a few slices of citron on the top. Put it into a moderate oven, and bake for forty minutes.
(4) Break four eggs into a large basin and whisk them well; then add gradually 6oz. of caster sugar, 6oz. of flour, ½ lb. of butter, warmed enough to melt but not to oil it, the grated rind of a lemon, and lastly ½ teaspoonful of bicarbonate of soda. Beat all well together, and bake for an hour in a tin lined with buttered paper. The ingredients must be added in the order given, and the butter thoroughly incorporated before the next is added.
(5) Scotch Mode. — Work 1½ lb. of fresh butter on a marble slab to extract the water, then put it into a basin, warm slightly, taking care not to let it oil, and work it with the hand to a cream. Thoroughly mix 1 lb. of caster sugar with the butter, then add, one or two at the time, twenty eggs, working the mixture well after each addition. Beat the mixture till it begins to rise in the pan, then sift in gradually 2½ lb. of flour in which has been mixed a small pinch each of tartaric acid and bicarbonate of soda. Lino a Cake-tin with buttered paper, allowing it to rise a little above the edge of the tin, then pour in the batter, and bake in a slow oven.
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Madeira Cakes (Large)