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Emily Netuzed recipe book, August 1874
Page 91
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Dripping Cake 2 lb flour, 4 oz butter or dripping, 1/2 oz carrawayseeds, 1/4 oz allspice, 1/2 lb powdered sugar, 1 lb currants, 1 pint of milk, 3 tablespoonsfuls fresh yeast & mix well, make the milk warm but not hot, stir in the yeast & make a light dough, knead it well. Line the cake tins with guttered paper 6 inches higher than the tin, put in the dough, stand in a warm place for an hour to rise & bake in a well heated oven for 1 1/2 or 2 hours. This quantity makes 2 cakes Sir Watkins [illegible] Pudding 6 oz chopped lemon peel 4 oz beef suet chopped fine 4 oz white bread crumbs 1 tablespoonful of flour 3 oz moist sugar 2 oz apricot jam a small liqueur glass of maraschino or curacao one dessertspoonful of milk 3 fresh eggs mix all well together put into a buttered shape & stream 3 hours. Serve with apricot sauce
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Dripping Cake 2 lb flour, 4 oz butter or dripping, 1/2 oz carrawayseeds, 1/4 oz allspice, 1/2 lb powdered sugar, 1 lb currants, 1 pint of milk, 3 tablespoonsfuls fresh yeast & mix well, make the milk warm but not hot, stir in the yeast & make a light dough, knead it well. Line the cake tins with guttered paper 6 inches higher than the tin, put in the dough, stand in a warm place for an hour to rise & bake in a well heated oven for 1 1/2 or 2 hours. This quantity makes 2 cakes Sir Watkins [illegible] Pudding 6 oz chopped lemon peel 4 oz beef suet chopped fine 4 oz white bread crumbs 1 tablespoonful of flour 3 oz moist sugar 2 oz apricot jam a small liqueur glass of maraschino or curacao one dessertspoonful of milk 3 fresh eggs mix all well together put into a buttered shape & stream 3 hours. Serve with apricot sauce
Szathmary Culinary Manuscripts and Cookbooks
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