Sally Lunns should never be sweetened. If a sweetened
tea-cake is wished for, add half to three-quarters of an ounce of
castor sugar to the above recipe.
Pound Cake. — (. Family Recipe.) — A pound of flour rubbed
through a hair sieve, but not dried, half a pound of sugar, a
54°
CAKES
pound of currants, three-quarters of a pound of butter. Beat
the butter to a cream. Eight eggs well beaten, the yolks and
whites separately, but leaving out three of the yolks. Add
candied peel, mace if liked, and a tablespoonful of brandy. First
put the sugar to the butter, then the eggs, then the flour,
and the currants last of all. Put the cake in a pound tin, and
bake in a moderate oven for an hour and half. Beat most
thoroughly.
Sigston Gingerbread Loaf. — ( Family Iiedpe.) — Two
pounds of brown flour, two pounds of treacle, a quarter of a pound
of brown sugar, a breakfastcupful of good cream, two eggs, a
teaspoonful of carbonate of soda dissolved in a little hot water,
two ounces and a half of ground ginger, and citron if liked. Mis
all well together, and bake in a moderately hot oven.
(The above quantities seem large, but the longer the loaf lasts
after it is cut the better it is.)
Plum Loaf- — ( Family Recipe.) — Three-quarters of a pound
of flour, a quarter of a pound of butter, a pound and a quarter of
sultanas, and three-quarters of a pound of sugar. Mis all very
lightly up together.
Sponge Cake. — ( Family Recipe.) — Break seven eggs one
by one into a teacup, so as to be sure they are fresh. Remove
the germ of each egg, and keep the whites from the yolks. Beat
the whites to a froth, then add to them three-quarters of a pound
of castor sugar with the rind of a lemon grated into it. Mis it
well, beat the yolks of the eggs till they are smooth, squeeze in
the juice of half the lemon, and just before you pour the cake
into the mould stir in three-quarters of a pound of fine flour which
has been kept warm. The mould must have been well buttered,
and the cake misture ought not to fill it above half full. Bake
for one hour in a moderate oven.
Seed Cake.— This can be made like Sponge cake, adding
half an ounce of carraway seeds. But carraways, which are the
dried seeds of the tall parsley of Caria in Asia Minor, are so
absolutely indigestible that if the flavour is desired a little of the
essence should be used instead.
Mrs. Earle’S Cakes.— Take three eggs, put them in the
scales and weigh against them three equal parts of flour, sugar,
and butter. Then break the eggs, put the yolks into a basin, melt
MRS. EARLE’S CAKES
54i
the butter, add the flour and sugar, and mix the whole. At the
last moment add the whites of the eggs, beat slightly, and put it
into the oven in a round flat tin with a thin rim. Serve on a
large round plate.
No. 2. — Take the weight in flour of four eggs ; butter, sugar,
rind of lemon grated, a few sultanas and citron. Beat to a
cream. Then add the yolk of each egg, one by one, then
the flour, and beat the whites of the eggs to a froth just
before putting it in the oven. Bake for half an hour in a flat tin
dish. ✪ Pound Cake
Page 375 · 7 recipe records on this page
Presented as published in 1898. 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
Sally Lunns should never be sweetened. If a sweetened tea-cake is wished for, add half to three-quarters of an ounce of castor sugar to the above recipe.
Pound Cake. — (. Family Recipe.) — A pound of flour rubbed through a hair sieve, but not dried, half a pound of sugar, a
54°
pound of currants, three-quarters of a pound of butter. Beat the butter to a cream. Eight eggs well beaten, the yolks and whites separately, but leaving out three of the yolks. Add candied peel, mace if liked, and a tablespoonful of brandy. First put the sugar to the butter, then the eggs, then the flour, and the currants last of all. Put the cake in a pound tin, and bake in a moderate oven for an hour and half. Beat most thoroughly.
Sigston Gingerbread Loaf. — ( Family Recipe.) — Two pounds of brown flour, two pounds of treacle, a quarter of a pound of brown sugar, a breakfastcupful of good cream, two eggs, a teaspoonful of carbonate of soda dissolved in a little hot water, two ounces and a half of ground ginger, and citron if liked. Mix all well together, and bake in a moderately hot oven.
(The above quantities seem large, but the longer the loaf lasts after it is cut the better it is.)
Plum Loaf- — ( Family Recipe.) — Three-quarters of a pound of flour, a quarter of a pound of butter, a pound and a quarter of sultanas, and three-quarters of a pound of sugar. Mix all very lightly up together.
Sponge Cake. — ( Family Recipe.) — Break seven eggs one by one into a teacup, so as to be sure they are fresh. Remove the germ of each egg, and keep the whites from the yolks. Beat the whites to a froth, then add to them three-quarters of a pound of castor sugar with the rind of a lemon grated into it. Mix it well, beat the yolks of the eggs till they are smooth, squeeze in the juice of half the lemon, and just before you pour the cake into the mould stir in three-quarters of a pound of fine flour which has been kept warm. The mould must have been well buttered, and the cake mixture ought not to fill it above half full. Bake for one hour in a moderate oven.
Seed Cake.— This can be made like Sponge cake, adding half an ounce of carraway seeds. But carraways, which are the dried seeds of the tall parsley of Caria in Asia Minor, are so absolutely indigestible that if the flavour is desired a little of the essence should be used instead.
Mrs. Earle’S Cakes.— Take three eggs, put them in the scales and weigh against them three equal parts of flour, sugar, and butter. Then break the eggs, put the yolks into a basin, melt
MRS. EARLE’S CAKES
the butter, add the flour and sugar, and mix the whole. At the last moment add the whites of the eggs, beat slightly, and put it into the oven in a round flat tin with a thin rim. Serve on a large round plate.
No. 2. — Take the weight in flour of four eggs ; butter, sugar, rind of lemon grated, a few sultanas and citron. Beat to a cream. Then add the yolk of each egg, one by one, then the flour, and beat the whites of the eggs to a froth just before putting it in the oven. Bake for half an hour in a flat tin dish.
Records on this page
Pound CakeSigston Gingerbread LoafPlum LoafSponge CakeSeed CakeMrs. Earle’s CakesIced Rolls