Scones (3). — i lb. flour, a piece of butter the size of a walnut,
5 teaspoon of baking powder, ^ teacup of sour cream. Put the
baking powder and a pinch of salt with the flour, rub in the butter
till it looks like bread-crumbs, add the cream. Roll out about
half an inch thick, cut with a round cutter, and bake at once for
a quarter of an hour. These should not be at all crisp. When
you take them out of the oven, half open them with a knife and
put in a lump of butter. Send to table at once for breakfast or
tea. If preferred they can be sent to table without being buttered.
Seed Cake (1'). — 1 lb. flour, £ lb. butter, 6 oz. castor sugar, 1
oz. candied peel, | pint milk, 3 eggs, 1 small teaspoon of carbo-
nate of soda, | teaspoon of carraway seeds. Rub the butter into
the flour until it is quite fine, add the carraway seeds, sugar, and
peel (cut into thin slices) ; mix these well together and moisten
with the eggs, which should be well whisked. Boil the milk, and
add to it whilst boiling the carbonate of soda, which must be
well stirred into it. Mix the other ingredients with the milk.
Line a cake tin with buttered paper, pour in the mixture, and
bake for an hour.
Seed Cake (2). — i lb. flour, £ lb. butter, 3 oz. sugar, 1 tea-
spoon of baking powder, £ teaspoon of carraway seeds, 1 oz.
candied peel, 2 eggs, 1 wineglass of milk✪ Seed Cake (2). Mix the baking
powder with the flour, rub in the butter, add the sugar, peel, and
carraway seeds, mix well, and bind together with the beaten eggs
and milk. Bake in a moderate oven.
Shrewsbury Cake. — 1 lb. flour, i lb. brown sugar, 3 tea-
spoons ground ginger, 1 egg, 3 oz. butter, 3 oz. lard, 2 teaspoons
treacle, 1 teaspoon baking powder✪ Shrewsbury Cake. Put the flour in a basin, mix
in the baking powder, add the sugar, rub the butter, lard, and
ginger into the flour, beat the egg and add it to the treacle. Then
mix all the ingredients well together. Divide into small balls,
put them on a greased tin, and bake in a moderate oven.
CAKES.
137
A very good Soda Cake. — 1 lb. flour, j- lb. currants, A lb.
butter, 1 lemon rind (grated), i lb. sifted sugar, 3 eggs, i pint
boiling milk, a little candied peel, 1 small teaspoon of carbonate
of soda✪ A very good Soda Cake. Rub the butter lightly into the flour with the fingers,
and when it looks like fine bread-crumbs mix well with the sugar.
Then add the boiling milk, and next the eggs well beaten, and
the candied peel and grated rind of the lemon and the currants.
Beat the cake well and lightly with a silver fork till the ingredients
are thoroughly mixed, and then strew in a very small teaspoon of
carbonate of soda which has been rubbed through a sieve with a
little of the sugar ; again beat the cake lightly for a few minutes
and put it into a tin lined with buttered paper, and bake for an
hour and a quarter.
Spice Cake. — I lb. of flour, | lb. of butter, ^ lb. of currants,
i lb. of sugar, 1 teaspoon of baking powder, 1^ oz. candied peel,
3 oz. mixed spice, 3 eggs✪ Spice Cake. Rub the butter into the flour, add the
baking powder, sugar, and other ingredients, and stir in the eggs
well beaten. Line a cake tin with buttered paper and bake
in a moderate oven. This is only a cake for those who like
spice.
Page 91 · 6 recipe records on this page
Presented as published in 1901. 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
Scones (3). — i lb. flour, a piece of butter the size of a walnut, 1/2 teaspoon of baking powder, 1/2 teacup of sour cream. Put the baking powder and a pinch of salt with the flour, rub in the butter till it looks like bread-crumbs, add the cream. Roll out about half an inch thick, cut with a round cutter, and bake at once for a quarter of an hour. These should not be at all crisp. When you take them out of the oven, half open them with a knife and put in a lump of butter. Send to table at once for breakfast or tea. If preferred they can be sent to table without being buttered.
Seed Cake (1). — 1 lb. flour, 1/2 lb. butter, 6 oz. castor sugar, 1 oz. candied peel, 1/2 pint milk, 3 eggs, 1 small teaspoon of carbonate of soda, 1/2 teaspoon of carraway seeds. Rub the butter into the flour until it is quite fine, add the carraway seeds, sugar, and peel (cut into thin slices) ; mix these well together and moisten with the eggs, which should be well whisked. Boil the milk, and add to it whilst boiling the carbonate of soda, which must be well stirred into it. Mix the other ingredients with the milk. Line a cake tin with buttered paper, pour in the mixture, and bake for an hour.
Seed Cake (2). — 1/2 lb. flour, 1/2 lb. butter, 3 oz. sugar, 1 teaspoon of baking powder, 1/2 teaspoon of carraway seeds, 1 oz. candied peel, 2 eggs, 1 wineglass of milk. Mix the baking powder with the flour, rub in the butter, add the sugar, peel, and carraway seeds, mix well, and bind together with the beaten eggs and milk. Bake in a moderate oven.
Shrewsbury Cake. — 1 lb. flour, 1/2 lb. brown sugar, 3 teaspoons ground ginger, 1 egg, 3 oz. butter, 3 oz. lard, 2 teaspoons treacle, 1 teaspoon baking powder. Put the flour in a basin, mix in the baking powder, add the sugar, rub the butter, lard, and ginger into the flour, beat the egg and add it to the treacle. Then mix all the ingredients well together. Divide into small balls, put them on a greased tin, and bake in a moderate oven.
A very good Soda Cake. — 1 lb. flour, 1/2 lb. currants, 1/4 lb. butter, 1 lemon rind (grated), 1/2 lb. sifted sugar, 3 eggs, 1/2 pint boiling milk, a little candied peel, 1 small teaspoon of carbonate of soda. Rub the butter lightly into the flour with the fingers, and when it looks like fine bread-crumbs mix well with the sugar. Then add the boiling milk, and next the eggs well beaten, and the candied peel and grated rind of the lemon and the currants. Beat the cake well and lightly with a silver fork till the ingredients are thoroughly mixed, and then strew in a very small teaspoon of carbonate of soda which has been rubbed through a sieve with a little of the sugar ; again beat the cake lightly for a few minutes and put it into a tin lined with buttered paper, and bake for an hour and a quarter.
Spice Cake. — 1 lb. of flour, 1/2 lb. of butter, 1/4 lb. of currants, 1/2 lb. of sugar, 1 teaspoon of baking powder, 1 1/2 oz. candied peel, 3 oz. mixed spice, 3 eggs. Rub the butter into the flour, add the baking powder, sugar, and other ingredients, and stir in the eggs well beaten. Line a cake tin with buttered paper and bake in a moderate oven. This is only a cake for those who like spice.
Records on this page
Seed Cake (2)Scones (3)Seed Cake (1)Shrewsbury CakeA very good Soda CakeSpice Cake