(4) Stone and chop Jib. of raisins, and wash and thoroughly
dry Jib. of currants. Rub 3oz. of butter into fib. of flour
until smooth, then mix with it 4 table-spoonfuls of moist
sugar, a small quantity each of powdered cinnamon and
nutmeg, 1 teacupful of Molasses, and the fruit. Dissolve
J teaspoonful of bicarbonate of soda in 1 teacupful of sour
milk, beat it well together with one egg, pour it over the
above ingredients, and work the whole with a wooden
spoon until •well mixed. Butter a shallow tin, pour the
mixture into it, and bake in a moderate oven. When
cooked, cut the mixture into squares.
(5) Beat 6oz. of butter and Jib. of powdered white sugar
to a cream. Warm fib. of treacle and stir it in, together
with J saltspoonful each of grated nutmeg and powdered
ginger, and 1 saltspoonful each of powdered cloves and cin-
namon. When the spice and Molasses are well stirred in,
add the beaten yolks of three eggs ; whisk the whites of the
three eggs to a still' froth, and mix them in, in small quantities,
alternately with fib. of flour, added also in small quan-
tities. Then stir in 1 piled saltspoonful of bicarbonate of
soda dissolved in hot water, and add lib. of raisins, stoned,
cut into pieces, and well floured. Continue beating and
stirring for a few minutes after all the ingredients are
mixed in. Bake this cake slowly in well-buttered tins,
taking care that it does not burn.
Molasses Candy. — (1) Mix well together 1 teaspoonful of
cream of tartar, J pint of water, and 21b. each of moist
sugar and Molasses ; when thoroughly mixed, pour this
mixture into a clean pan (carefully wiping the edges with
a soft damp cloth or sponge), fit the lid on, set it over a
moderate fire, and let the contents cook gently till they
begin to thicken. Put a little into cold water, and if when
cooled it is brittle, the candy is done enough. Then stir
into it ljoz. of butter, take it from the fire, and turn it
into buttered tins. When cool enough to touch, cut it,
and pull into any desired shape.
(2) Put over the fire in a sugar-boiler 2qts. of Molasses,
2Jlb. of brown sugar, and 2oz. of butter ; let them boil
till they candy well, then pour the candy into well-buttered
dishes, and pull it till very white.
(3) Put 41b. of West Indian Molasses into a preserving-
pan, mix in lib. of brown sugar, set it over the fire, and
boil for three hours, stirring frequently and taking care
that it does not burn. When it has been boiling for
two-hours-and-a-half, add a small quantity of very finely-
grated lemon-rind and the strained juice of two lemons,
and continue to boil for about half-an-hour longer ; when
quite done, it will cease boiling, and should be crisp and
brittle when it cools ; if not done, it will be tough, and
will have to be boiled again. If desired, some blanched
ground nuts, or some blanched almonds, cut in pieces, may be
stirred in gradually a few minutes before it is taken from
the fire. When done, pour it into buttered tin pans and let
it cool. It may be made yellow by being pulled backwards
and forwards in a thick string while still warm, and then
twisted into sticks. It requires a good deal of pulling to
make it yellow.
Molasses — continued. ✪ Fruit Molasses Cake
Page 545 · 2 recipe records on this page
Presented as published in 1892. 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
(4) Stone and chop Jib. of raisins, and wash and thoroughly dry Jib. of currants. Rub 3oz. of butter into fib. of flour until smooth, then mix with it 4 table-spoonfuls of moist sugar, a small quantity each of powdered cinnamon and nutmeg, 1 teacupful of Molasses, and the fruit. Dissolve J teaspoonful of bicarbonate of soda in 1 teacupful of sour milk, beat it well together with one egg, pour it over the above ingredients, and work the whole with a wooden spoon until •well mixed. Butter a shallow tin, pour the mixture into it, and bake in a moderate oven. When cooked, cut the mixture into squares.
(5) Beat 6oz. of butter and Jib. of powdered white sugar to a cream. Warm fib. of treacle and stir it in, together with J saltspoonful each of grated nutmeg and powdered ginger, and 1 saltspoonful each of powdered cloves and cinnamon. When the spice and Molasses are well stirred in, add the beaten yolks of three eggs ; whisk the whites of the three eggs to a stiff froth, and mix them in, in small quantities, alternately with fib. of flour, added also in small quantities. Then stir in 1 piled saltspoonful of bicarbonate of soda dissolved in hot water, and add lib. of raisins, stoned, cut into pieces, and well floured. Continue beating and stirring for a few minutes after all the ingredients are mixed in. Bake this cake slowly in well-buttered tins, taking care that it does not burn.
Molasses Candy. — (1) Mix well together 1 teaspoonful of cream of tartar, J pint of water, and 21b. each of moist sugar and Molasses ; when thoroughly mixed, pour this mixture into a clean pan (carefully wiping the edges with a soft damp cloth or sponge), fit the lid on, set it over a moderate fire, and let the contents cook gently till they begin to thicken. Put a little into cold water, and if when cooled it is brittle, the candy is done enough. Then stir into it ljoz. of butter, take it from the fire, and turn it into buttered tins. When cool enough to touch, cut it, and pull into any desired shape.
(2) Put over the fire in a sugar-boiler 2qts. of Molasses, 2Jlb. of brown sugar, and 2oz. of butter ; let them boil till they candy well, then pour the candy into well-buttered dishes, and pull it till very white.
(3) Put 41b. of West Indian Molasses into a preservingpan, mix in lib. of brown sugar, set it over the fire, and boil for three hours, stirring frequently and taking care that it does not burn. When it has been boiling for two hours and a half, add a small quantity of very finely grated lemon-rind and the strained juice of two lemons, and continue to boil for about half-an-hour longer ; when quite done, it will cease boiling, and should be crisp and brittle when it cools ; if not done, it will be tough, and will have to be boiled again. If desired, some blanched ground nuts, or some blanched almonds, cut in pieces, may be stirred in gradually a few minutes before it is taken from the fire. When done, pour it into buttered tin pans and let it cool. It may be made yellow by being pulled backwards and forwards in a thick string while still warm, and then twisted into sticks. It requires a good deal of pulling to make it yellow.
Molasses — continued.
Records on this page
Fruit Molasses CakeMolasses Candy