Yeast Cake (another way). — Mix
thoroughly in a bowl two pounds and a half of
flour, a pinch of Siilt, and half a pound of
Demerara sugar. IVIak-^ a hollow in the centre
of the flour, but do not touch the bottom of the
b(jwl. Pour into this hi^.i a pint of lukewarm
milk which has been mixed with a table-spoon-
ful of fresh yeast. Stir as mmch flour into the
milk as will make it of the consistency of
batter, sprinkle a little flour on th:^ surface,
throw a cloth over the bowl, and leave it in a
warm place for an hour. Melt three-quarters
of a pound of fresh butter to oil, and add this
to the other ingredients, together with a pound
and a quarter of currants picked and di-ied, half
a pound of candied peel (lemon, orange, and
citron together) finely shred, a quarter of an
ounce of grated nutmeg, a quarter of an
ounce of powdered cinnamon, and a quarter of
an ounce of ground allspice✪ Yeast Cake (Another Way). Knead the mi.x-
ture thoroughly, and add as much milk as will
make a smooth, light dough. Line three
moderate-sized cake-tins with buttered paper,
YEA
( 1153 )
YEA
three-parts fill them with the mixture, let them
rise before the fire for half an hour, and bake
in a weU-heated oven. If Uked, this cake
may be iced after it is baked. The icing will
need to be beaten for about an hour and a haK ;
the longer it is beaten the harder it will be {see
Sugar Icings and Glazings). Time to bake
the cakes, about an hour and a half. Probable
cost, Is. each.
Yeast Cake, Excellent. — Rub one
pound of butter into six pounds of flour, and
add a tea-spoonful of salt. Make a hole in the
centre of the flour, without touching the bottom
of the bowl, and pour into this a little more
than half a pint of good, fresh, sweet yeast,
mixed with half a pint of lukewarm water.
Stir into the yeast as much floiu" from the sides
as will make a batter, sprinkle flour over the
surface, and leave the mixture for an hour, or
till the yeast has risen in bubbles through the
covering of flour. .Stir into the yeast four weU-
beaten eggs, add one pound of fine raw sugar,
and knead the whole thoroughly with about
half a pint of hot milk. Let this dough stand
to rise till it is very light and the siu-face has
cracked. Knead it again with three pounds of
currants picked and di-ied, and half a pound of
candied lemon and orange mixed; add also a
little grated nutmeg✪ Yeast Cake, Excellent. Put the cake-mixture
into two large tins, well buttered, let it rise be-
fore the fire for quarter of an hour, and bake
the cakes in a moderately-heated oven. Time
to bake the cakes, three hours. Sufiicient for
two large cakes. Probable cost, 2s. lOd. each
cake.
Page 2339 · 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
Yeast Cake (another way). — Mix thoroughly in a bowl two pounds and a half of flour, a pinch of Siilt, and half a pound of Demerara sugar. Make a hollow in the centre of the flour, but do not touch the bottom of the b(jwl. Pour into this hollow a pint of lukewarm milk which has been mixed with a table-spoonful of fresh yeast. Stir as mmch flour into the milk as will make it of the consistency of batter, sprinkle a little flour on the surface, throw a cloth over the bowl, and leave it in a warm place for an hour. Melt three-quarters of a pound of fresh butter to oil, and add this to the other ingredients, together with a pound and a quarter of currants picked and dried, half a pound of candied peel (lemon, orange, and citron together) finely shred, a quarter of an ounce of grated nutmeg, a quarter of an ounce of powdered cinnamon, and a quarter of an ounce of ground allspice. Knead the mixture thoroughly, and add as much milk as will make a smooth, light dough. Line three moderate-sized cake-tins with buttered paper,
YEA
( 1153 )
YEA
three-parts fill them with the mixture, let them rise before the fire for half an hour, and bake in a well-heated oven. If Uked, this cake may be iced after it is baked. The icing will need to be beaten for about an hour and a haK ; the longer it is beaten the harder it will be {see Sugar Icings and Glazings). Time to bake the cakes, about an hour and a half. Probable cost, Is. each.
Yeast Cake, Excellent. — Rub one pound of butter into six pounds of flour, and add a tea-spoonful of salt. Make a hole in the centre of the flour, without touching the bottom of the bowl, and pour into this a little more than half a pint of good, fresh, sweet yeast, mixed with half a pint of lukewarm water. Stir into the yeast as much flour from the sides as will make a batter, sprinkle flour over the surface, and leave the mixture for an hour, or till the yeast has risen in bubbles through the covering of flour. .Stir into the yeast four weUbeaten eggs, add one pound of fine raw sugar, and knead the whole thoroughly with about half a pint of hot milk. Let this dough stand to rise till it is very light and the surface has cracked. Knead it again with three pounds of currants picked and dried, and half a pound of candied lemon and orange mixed; add also a little grated nutmeg. Put the cake-mixture into two large tins, well buttered, let it rise before the fire for quarter of an hour, and bake the cakes in a moderately-heated oven. Time to bake the cakes, three hours. Sufiicient for two large cakes. Probable cost, 2s. lOd. each cake.
Records on this page
Yeast Cake (Another Way)Yeast Cake, Excellent